I have had this recipe for quite a number of years, and to be honest, it is one of my absolute favorites. It's a nice springy dish which is actually rather easy to execute...just remember to choose small pencil thin asparagus.
To round out this meal I like to pair the risotto with a glass of chardonnay and a Gorgonzola salad.
What you will need...
1 large onion, chopped
5 1/2 c. of chicken broth
2 c. Arborio rice
1 lb frozen shrimp, peeled and deveined
1/2 lb. asparagus cut into 1 inch pieces
1/2 c. white wine or champagne**
3 grinds of fresh black pepper
What you will need to do...
In a large skillet, saute the onion in the butter until the onion becomes translucent, about 3-4 minutes. Add the rice to the skillet and coat with the butter and onions. In the meantime, heat broth in a separate pot. Add a ladle of broth to the rice and stir until it is absorbed then repeat. With the third ladle of broth also add the asparagus and shrimp...continue cooking and adding the broth. When the rice is just about done add the wine/champagne and black pepper. Cook until rice is slightly al dente and coated with enough broth so that the grains will stick together on a fork. Serve immediately and enjoy. Makes 6 servings.
**You can purchase pony bottles of champagne, they come is packs of 4. This way you don't have to uncork a regular size bottle for the small amount used in the recipe.
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