Shrimp and Asparagus Risotto (Print Version)
# Ingredients:
→ Base Ingredients
01 -
6 cups chicken stock
02 -
4 Tablespoons butter
03 -
1 shallot, minced
04 -
4 cloves garlic, pressed or minced
05 -
1-1/2 cups arborio rice
06 -
1/2 cup dry white wine (pinot grigio or sauvignon blanc recommended)
→ Vegetables & Protein
07 -
1 cup asparagus, chopped into 2.5cm pieces
08 -
1 lb (450g) 16/20 count jumbo shrimp, peeled and deveined
→ Finishing
09 -
1 cup freshly grated parmesan cheese
10 -
Salt and freshly cracked black pepper, to taste
# Instructions:
01 -
Bring chicken stock to a boil in a medium-size saucepan over high heat then turn off heat and place a lid on top to keep stock hot.
02 -
Melt butter in a large, 28-30cm skillet over medium heat then add shallot and sauté until softened, 2-3 minutes. Add garlic then sauté until very fragrant, 1 more minute.
03 -
Add rice then stir to coat in butter and cook while stirring for 1 minute. Add wine then stir slowly and continuously until nearly absorbed by rice - this will happen quickly.
04 -
Add 120ml (1 ladleful) chicken stock then stir slowly and continuously until nearly absorbed by the rice. Continue adding stock 120ml / 1 ladleful at a time, stirring slowly and continuously until it's nearly absorbed by the rice before adding the next addition.
05 -
When there's ~4 additions of stock left, add asparagus then continue to stir and cook. When there's ~2 additions of stock left, add shrimp then continue to stir and cook until rice is tender and shrimp is cooked through. The entire process should take between 35-40 minutes. If you find the rice is completely tender before the last of the stock is added - that's fine! You may not need to add all of it.
06 -
Turn off heat then stir in parmesan cheese, and then add salt and pepper to taste. Serve immediately.
# Notes:
01 -
I prefer using thicker vs pencil-thin stalks of asparagus for this dish. If all you can find are very thin spears, add the asparagus when there's only 3 ladlefuls of stock left to add so they don't overcook.