Risotto with Shrimp and Asparagus |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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One-dish dinners are a hallmark of spring. This seafood dish combines seasonal asparagus with fluffy Arborio rice to create a filling and flavorful meal. Ingredients:
1/2 pound unpeeled medium-size fresh shrimp |
6 1/2 cups water |
1/2 teaspoon salt |
1/2 pound fresh asparagus, cut into 1-inch pieces |
1 small onion, diced |
2 tablespoons olive oil |
1 1/2 cups arborio rice |
1 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Peel shrimp, and devein, if desired. Set aside.
2. Bring 6 1/2 cups water and 1/2 teaspoon salt to a boil in a 3 1/2-quart saucepan. Add asparagus pieces, and cook 4 minutes. Remove asparagus with a slotted spoon, and set aside, reserving broth in pan over low heat to keep warm.
3. Sauté diced onion in hot oil in a large Dutch oven over medium heat 6 minutes or until tender and golden.
4. Add 1 1/2 cups rice, and cook, stirring constantly, 2 minutes. Reduce heat to medium; add 1 cup reserved hot asparagus broth. Cook, stirring constantly, until liquid is absorbed.
5. Repeat procedure with remaining hot broth, 1/2 cup at a time (cooking time is about 20 minutes). Add shrimp and asparagus pieces, and cook, stirring constantly, 3 minutes or just until shrimp turn pink. Remove from heat; stir in salt and pepper. Serve immediately.
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