Shrimp and Sun-Dried Tomato Risotto With Asparagus |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A warm, rich, comforting risotto that is hearty enough to fill anyone up! Simply delicious. Ingredients:
1 lb large shrimp, peeled and deveined |
1 lb fresh asparagus |
1/2 cup sun-dried tomato, sliced |
1 shallot, minced |
1 garlic clove, minced |
1 cup white wine |
1 teaspoon olive oil |
3 tablespoons butter |
1 1/2 cups arborio rice |
1/2 cup parmesan cheese, grated |
1 teaspoon red pepper flakes |
4 -5 cups shrimp broth (or vegetable broth) |
1/2 lemon, juice of |
salt and pepper |
Directions:
1. Blanch the asparagus and shock in ice water to stop the cooking process. Once cool, cut the asparagus into bite sized pieces and set aside.
2. In 3-quart skillet, add the butter, olive oil, shallot, and garlic over low-medium heat. Gently saute for 2 minutes.
3. Add arborio rice. Saute ingredients until the rice begins to turn translucent, leaving a white dot in the middle.
4. Once the rice begins to turn translucent, add the white wine and sun-dried tomatoes, then saute on medium for 2 minutes.
5. Slowly (1/4 cup at a time) add stock to the rice. Once the rice has soaked up the majority of the liquid in the skillet add more. This is a slow process, and can easily take 30 minutes (or more) to go through all the liquid. Warning: If you add too much liquid too quickly you may end up with a risotto that is not as creamy as it should be.
6. When you’ve reached the point where you’ve added 3 1/2 cups of stock to the rice, add the asparagus, parmesan cheese, and red pepper flakes.
7. Once the rice has become a nice, creamy, and tender texture (sample the rice, and it should be tender, without any crunch but still firm), add your shrimp with the last 1/4 cup of stock, and cook until shrimp are thoroughly cooked, but tender, and almost all liquid is absorbed. This should take 3-5 minutes. Also at this time, add the juice of one half of a lemon.
8. Salt and pepper to taste.
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