Risotto with Shrimp and Asparagus
How to Make It
Step 1
Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
Step 2
Cook asparagus in boiling water for 3 minutes or until crisp-tender. Drain and rinse with cold water; drain.
Step 3
Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 5 minutes or until tender, stirring frequently. Add rice; cook 3 minutes, stirring constantly. Stir in 1 cup broth; cook 5 minutes or until the liquid is nearly absorbed, stirring frequently. Stir in 1/2 cup broth, vermouth and salt. Add remaining broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 25 minutes). Add asparagus and shrimp; cook 4 minutes. Stir in cheese and remaining ingredients.
You May Like
DeanneA's Review
N/A
JJillO's Review
This was restaurant-quality risotto!! I made the recipe as-is, although I forgot the butter at the end. It was amazing and other than the time to make it, was very easy. Definitely will make again for guests!!
JessieGeorges's Review
My husband and I are foodies and have made many risottos. This was one of our favorites. The only substitution I used was veggie broth instead of chicken broth. I also used a mix of green and purple asparagus from our garden. For a lighter risotto, this was unbelievably delicious!
DebMj1's Review
This is an excellent risotto. I sub a dry white wine for the vermouth and it's perfect. Do NOT overcook the shrimp. The 4 minutes called for in the recipe is perfect. Restaurant quality risotto that you'll be proud to serve to guests.
CherylR1954's Review
This was my first attempt at risotto and though I think that I could have cooked the rice a little longer, I thought this was an exceptional recipe. I made it exactly as printed and would serve it to guests without hesitation. There is a lot of stirring, but that's what risotto's about.
velinas's Review
This is a great comfort food recipe. Be aware that it is time consuming. I cooked it according to recipe. My husband really loved it. I served it with a Arugula, mandarin, and tomato salad, with Italian dressing (olive oil, balsamic vinegar).
DeniseDC's Review