Filippo Berio Risotto with Asparagus and Shrimp
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
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 filippoberio.com.
Cooking tools:
- Dutch oven
- Saute pan
- Saucepan
- Wooden spoon
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Stove
Ingredients
- 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
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