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California Asparagus and Rock Shrimp Risotto
Courtesy of California Asparagus Commission
Servings: 4
Prep Time: 10 Min.
Cook Time: 40 Min.
What you need:
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4 to 4 1/2 c. chicken broth
1/2 c. chopped onion
1 Tbsp. butter
1Tbsp. neutral vegetable oil, such as canola
1/2 Tbsp. salt
1 1/2 c. Italian Arborio (short-grained) rice
1/2 Tbsp. finely chopped lemon zest
1 lb. California asparagus, blanched and cut into 1/2 in. lengths
1 lb. rock shrimp
Freshly ground black pepper, to taste
What to do:
1. Bring chicken broth to a simmer; keep hot over lowest heat possible.
2. In a large, heavy-bottomed saucepan, cook onion with butter, oil, and salt over med.-high heat until soft, about 5 min. Stir in rice to coat with the onion mixture; then stir in lemon zest. Add 1/2 c. simmering stock; stir frequently until broth has been absorbed. Add another 1/2 c. broth; stir frequently until broth has been absorbed. Continue to add broth in this manner until the rice appears creamy and the grains of rice have no uncooked starch inside when tasted.
3. About 5 min. before risotto is done, stir in asparagus and shrimp. Continue cooking until shrimp is pink and just firm. Add a bit more stock, if necessary, to achieve a creamy but not soupy consistency.
4. Serve on warmed plates, and season with freshly ground black pepper to taste.
Nutritional information:
Calories: 423;   Calories From Fat: 56;   Total Fat: 6g;   Saturated Fat: 2g;   Cholesterol: 228mg;   Total Carbs: 51g;   Fiber: 7g;   Protein: 34g;   Sodium: 1434mg;  
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