Shrimp Risotto

risottoandbasilNo matter what you think your cooking skill level is, you can make risotto.  I promise!  It’s not hard, it just takes some specific ingredients (arborio rice) and some time (about 45 minutes without leaving the kitchen).  Also, contrary to popular belief, there is no cream in risotto.  I mean, it’s not health food…but its not AS bad for you as you might have though.  Hooray!

I made a shrimp and asparagus risotto, based on lots of recipes I found lots of places.  I marinated the shrimp via The Pioneer Woman and sort of free formed the risotto base and the asparagus.  Turned out pretty nice, if I do say so myself.  Next time, I will might leave the asparagus out, it does have a tendency to overpower the dish…I didn’t mind, simpler just might be better next time!

Shrimp and Asparagus Risotto (serves about 4-5 people)

For the shrimp:

1 lb large shrimp, peeled and deveined

3 cloves of garlic, finely minced

3 TB Worstechire sauce

1/2 stick butter

Salt and pepper

Melt butter in a small saute pan, and mix in Worstechire and garlic until melted and combine.  Pour mixture over shrimp and allow to set for about 30 minutes, then dust with salt and pepper.  Grill shrimp until opaque, and then chop some up, leaving several whole for plating.  Set aside for addition to the risotto!

For the asparagus:

1 bunch asparagus, cut into 1/2 inch pieces

1 TB olive oil

Salt and pepper

Coat asparagus in olive oil and salt and pepper.  Roast on a baking sheet at 450 for 5-8 minutes.  Remove from heat, and set aside for addition to the risotto!

For the risotto and the assembly:

1 1/2 cups Arborio rice

3 to 4 cups chicken broth

1 cup white wine

2 large shallots, minced

2 cloves of garlic, minced

1 TB olive oil

1 TB of butter

Salt and Pepper, to taste

Parmesan cheese, to sprinkle at the end

Melt the oil and butter in a large pot (I used my dutch oven).  Add the shallots and garlic and cook until soft.  Add in the rice, and stir to coat. Pour in the cup of white wine and stir until absorbed.  Then add the broth, one cup at a time, stirring after each addition until liquid is absorbed (when the rice is creamy looking but not wet looking, add the next cup!).  Continue until the rice is no long hard to the bite, should take between 3 and 4 cups and 30 minutes or so. Don’t leave unattended!  Once rice is done, stir in the chopped shrimp and asparagus pieces, as well as some salt and pepper,  to your taste.  Stir in a bit of parmesan, if desired. 

Serve with a couple of whole shrimps on top…delicious!

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2 thoughts on “Shrimp Risotto

  1. Sounds great! Can’t wait to try it! I’m always looking for good risotto. I make it from a box because I don’t think I can hack it in the kitchen. After reading this, I will try!
    Thanks
    Wendi

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