Aspragarus Risotto with Shrimp
Learn to make this elegant and creamy Asparagus Risotto with Shrimp. A perfect main course for a special evening or a delicious treat.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.cookinghub.com.
Cooking tools:
- Stove
- Saucepan
- Skillet
- Cutting board
- Chef's knife
- Wooden spoon
- Ladle
- Measuring cup
- Tongs
- Mixing bowl
- Grater
- Serving bowl
Ingredients
- 1 ½ LB ofasparagus
- About ½ cup ofAspragarus Risotto with Shrimp
- 5 TBSP offrying oil (any kind) (adjust if needed)
- 1 ½ cup ofarborio rice (or other short-grain rice or white rice of your choice)
- 1 cup ofwhite wine of your choice (I prefer dry wine)
- 4 cups ofvegetable broth/stock (or chicken broth)
- 1 stick ofbutter (1/4 LB)
- Juice from 1 lemon
- 2 cloves ofgarlic - peeled and grated (or pressed)
- 1 TSP ofsalt
- ½ TSP ofblack pepper - ideally freshly ground
- 1 cup ofparmesan cheese - grated
- 2 TBSP offrying oil (any kind) (adjust if needed)
- 1 LB ofpeeled extra-large shrimp (deveined, tail off) - fresh (or defrosted frozen) (or tail off or medium shrimp***)
- Juice from ½ lemon
- Drizzle ofExtra Virgin Olive Oil
- Pinch ofsalt
- Pinch ofblack pepper - ideally freshly ground
- parmesan cheese - grated
- salt
- black pepper - ideally freshly ground
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