Risotto with Asparagus and Shrimp

Olive Oil
  • 1 can (14 1/2 oz) chicken broth
  • 2 1/2 cups water
  • 2 1/2 tbsp Filippo Berio Olive Oil, divided
  • 1 small onion, minced
  • 1 1/4 cups Arborio rice
  • 1/2 tsp salt, divided
  • 1/2 cup dry white wine
  • 1 lb thin asparagus, trimmed and cut in 2-inch pieces
  • 1 lb medium-size shrimp, peeled
  • 1/2 cup grated Parmesan cheese
    • Heat broth and water in saucepan until boiling; reduce heat to low. Reserve 2 tbsp broth mixture; set aside.
    • Heat 1 tbsp olive oil in Dutch oven set over medium heat; cook onion, stirring, for 3 minutes or until golden. Add rice and 1/4 tsp salt; cook, stirring, for 2 minutes or until rice is coated with oil. Stir in wine; increase heat to medium-high. Cook for 5 minutes or until wine is absorbed. Reduce heat to medium-low; add stock mixture, 1/2 cup at a time, stirring after each addition for about 20 minutes or until all liquid is absorbed and rice is creamy and tender.
    • Meanwhile, in large sauté pan, warm 1 tbsp oil and reserved broth mixture. Add asparagus and remaining salt; cover and cook, tossing occasionally, for 4 minutes or until bright green. Add shrimp; cook, stirring frequently, for 2 minutes or until shrimp are opaque. Stir into risotto. Stir in cheese and remaining oil.
    • Tip:
      The rice should be cooked until it is tender but still holds it shape; all of the broth mixture may not be needed.

      Recipe Provided by Chef Sharon Sanders

    Prep Time

    5 min


    Cook Time

    30 min


    Total Time

    35 min


    Servings

    4-6

     


    X

    Categories

    Dinners & Main Dishes

    Ingredient: Fish & Seafood

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Italian

    Product: Olive Oil

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