Ingredients
18 shrimp, shelled and deveined
8 cups chicken broth
2 tablespoons extra virgin olive oil (colaviata or or your choice)
1/2 cup dry white wine
1/2 cup butter
1 1/2 cups parmesan cheese
salt & pepper
1/2 lb asparagus spear, fresh stemmed and cut into 1-inch pieces
1 cup tomato, chopped
1/2 cup yellow onion
2 cups arborio rice
fresh parsley, chopped
Instructions
- SIMMER: chicken broth on low heat until needed.
- HEAT: oil over medium heat.
- Add onions and cook for 3 minutes, or until translucent.
- Stir in rice and cook for 1 minute, then add white wine.
- Add ½ of broth and stir until completely absorbed.
- Repeat until 4 cups of broth have been added.
- Stir the risotto frequently to prevent sticking.
- ADD: asparagus and shrimp to the remaining broth and cook for about 2 minutes, or until shrimp is pink.
- Remove asaparagus and shrimp from the broth and then add them to the risotto mixture.
- Add ½ cup of the broth at a time until desired creaminess is reached (there may be broth left over).
- Once the broth is absorbed, add butter, parmesan cheese and salt and pepper to taste.
- Garnish with chopped tomatoes and parsley.
Servings: 6