Seafood Risotto with Asparagus
Seafood Risotto with Asparagus combines tender shrimp and scallops with creamy Arborio rice and fresh asparagus for a rich, elegant dish.
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.coolinarco.com.
Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Skillet
- Wooden spoon
- Ladle
- Measuring cup
- Measuring spoon
- Grater
- Stove
- Mixing bowl
- Serving platter
- Spoon
- Plate
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable or fish stock
- onion (small, finely chopped)
- 2 cloves garlic (minced)
- 1/2 cup dry white wine
- 1 pound mixed seafood (scallops, and mussels), such as shrimp)
- 1 bunch asparagus (trimmed and cut into 1-inch pieces)
- 1/2 cup parmesan cheese (grated)
- 2 tbsp butter
- 2 tbsp olive oil
- Salt
- pepper
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