Asparagus and Shrimp Risotto - BigOven 175119

Asparagus and Shrimp Risotto

Ready in 45 minutes
6 review(s) averaging 4.8. 83% would make again

Top-ranked recipe named "Asparagus and Shrimp Risotto"

Share it:

Together the asparagus and the shrimp creates the most delicious main course or starter, this recipe I managed to get from The Olive Garden Restaurant way back in 1992 there may well be one or two changes to it, as most cooks by and large modify one or two things in a recipe.

"This recipe is wonderful! I love it the way it is, but also make it sometimes without the shrimp to serve as a side to steak, chicken or other protein. Very versatile recipe, love it love it!"

- Anjinho

Ingredients

Are you making this? 
450 Grams Medium Shrimp; peeled and de-veined
8 cups Chicken Stock
2 tablespoon olive oil
1/2 cup Dry white wine
110 grams Unsalted butter; divided
1 1/4 cups Parmesan cheese
350 grams Asparagus; trimmed and cut into 1-inch pieces
1 cup Tomatoes; we always use fresh tomatoes peeled and de-seeded
2 cups Arborio Rice
1 Onion; finely chopped
1 tablespoon Lemon Zest
2 tablespoon Chopped parsley

Original recipe makes 6

Servings  

Preparation

Serves / Makes: 6 for the main dish or 8 as a starter

Prep-Time: 12 minutes

Cook-Time: 45 minutes

Bring the chicken stock to a simmer in a medium size saucepan, and keep on a low heat until needed. Heat the oil over a medium heat add the onions and cook for 3 minutes, or until transparent.

Stir in the rice and cook for 1 minute, then add the white wine, add half of the chicken stock and stir until completely absorbed. Repeat until 4 cups of the stock has been added; stir the risotto frequently to prevent sticking.

Add the asparagus, lemon zest, and shrimp to the remaining broth and cook for about 2 minutes, or until shrimp is pink, remove the asparagus and shrimp from the broth and then add them to the risotto mixture.

Add half a cup of the stock at a time until the desired creaminess is reached, there may be some stock left over, it doesn?t matter!

Once the stock is absorbed, add the butter, parmesan cheese, salt, and pepper to taste.

Garnish with chopped tomatoes and parsley.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 769 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Asparagus and Shrimp Risotto

I'd rate it:


sign in to add your comment

Learn more

Risotto

Recipe ideas by email


Reviews

Add yours!

This recipe is a labor of love, worth every minute. Definitely a do over!
inkfetishqt 12 months ago
Very very nice indeed! Everything goes well together, will defintely make again.
karl_hills_77 1 year ago
This recipe is wonderful! I love it the way it is, but also make it sometimes without the shrimp to serve as a side to steak, chicken or other protein. Very versatile recipe, love it love it!
Anjinho 1 year ago
This was so good. We served it with a simple green salad and crusty bread. I loved the mix of flavors.
jlburgart 2 years ago
Very good! I made it without the shrimp for a vegetarian option and it was delicious!
Amygwen 3 years ago
[I posted this recipe.]
Astro-Chef 4 years ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free