Your standard risotto. I use the peeled shrimp shells to enhance the broth and marinate the shrimp Chinese style in corn starch and rice wine or sherry or Japanese style in shio koji.
1. Peel, devein and butterfly shrimp saving shrimp shells. Marinate shrimp in 4 Tbs of rice wine or sherry and 2 Tbs or 2 tbs of shio koji alone. Rinse well and strain before adding to risotto
2. Cook shrimp shells in 1 cup of the chicken broth until shells have turned pink and imparted their flavor. Aboutv5 minutes.
3. Strain out the shrimp shells broth into remaining chicken broth and water. Bring broth and water to a simmer in a medium saucepan. Add asparagus and simmer, uncovered, until just tender, about 4 minutes. Transfer asparagus with a slotted spoon to an ice bath to stop cooking, then drain. Keep broth at a bare simmer, covered.
4. Cok onion in 2 tablespoons butter with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.
5. Add rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed.
6. Stir in 1/2 cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender but still al dente (it should be the consistency of a thick soup), about 18 minutes. (Some broth should be remaining)
7. Stir in shrimp and cook until just cooked through, 2 to 3 minutes.
8. Stir in asparagus, zest and lemon juice, remaining 2 tablespoons butter, parmesan, parsley, and pepper to taste. (Thin risotto with some of remaining broth if necessary.)
ingredients
3 cups reduced-sodium chicken broth
2 cups water
3/4 pound asparagus, trimmed and cut into 1-inch pieces
1 small onion, finely chopped
4 tablespoons unsalted butter, divided
1 1/4 cups Arborio rice
1/4 cup dry white wine
3/4 pound medium shrimp, peeled and deveined
1 tablespoon grated lemon zest
1/4 cup grated parmesan
2 tablespoons chopped flat-leaf parsley
preparation
Bring broth and water to a simmer in a medium saucepan. Add asparagus and simmer, uncovered, until just tender, about 4 minutes. Transfer asparagus with a slotted spoon to an ice bath to stop cooking, then drain. Keep broth at a bare simmer, covered.
Cook onion in 2 tablespoons butter with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.
Add rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed.
Stir in 1/2 cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender but still al dente (it should be the consistency of a thick soup), about 18 minutes. (There will be leftover broth mixture.)
Stir in shrimp and cook until just cooked through, 2 to 3 minutes.
Stir in asparagus, zest, remaining 2 tablespoons butter, parmesan, parsley, and pepper to taste. (Thin risotto with some of remaining broth if necessary.)
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2122g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 2064 | ||
Calories from Fat: 579 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 64.3g | 86 % | |
Saturated Fat 35.7g | 178 % | |
Monounsaturated Fat 17.2g | ||
Polyunsanturated Fat 5.7g | ||
Cholesterol 661.6mg | 204 % | |
Sodium 3844mg | 133 % | |
Potassium 1907.9mg | 50 % | |
Total Carbohydrate 240.3g | 71 % | |
Dietary Fiber 10g | 40 % | |
Sugars, other 230.3g | ||
Protein 118.1g | 169 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2064
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