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Risotto with Shrimp and Asparagus

One-dish dinners are a hallmark of spring. This seafood dish combines seasonal asparagus with fluffy Arborio rice to create a filling and flavorful meal.

Southern Living APRIL 2003

  • Yield: 4 to 6 servings
  • Cook time: 40 Minutes
  • Prep time: 20 Minutes

Ingredients

  • 1/2 pound unpeeled medium-size fresh shrimp
  • 6 1/2 cups water
  • 1/2 teaspoon salt
  • 1/2 pound fresh asparagus, cut into 1-inch pieces
  • 1 small onion, diced
  • 2 tablespoons olive oil
  • 1 1/2 cups Arborio rice
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Preparation

Peel shrimp, and devein, if desired. Set aside.

Bring 6 1/2 cups water and 1/2 teaspoon salt to a boil in a 3 1/2-quart saucepan. Add asparagus pieces, and cook 4 minutes. Remove asparagus with a slotted spoon, and set aside, reserving broth in pan over low heat to keep warm.

Sauté diced onion in hot oil in a large Dutch oven over medium heat 6 minutes or until tender and golden.

Add 1 1/2 cups rice, and cook, stirring constantly, 2 minutes. Reduce heat to medium; add 1 cup reserved hot asparagus broth. Cook, stirring constantly, until liquid is absorbed.

Repeat procedure with remaining hot broth, 1/2 cup at a time (cooking time is about 20 minutes). Add shrimp and asparagus pieces, and cook, stirring constantly, 3 minutes or just until shrimp turn pink. Remove from heat; stir in salt and pepper. Serve immediately.

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