Shrimp & Asparagus Risotto is a perfect simple but elevated dinner for two.
Ingredients
- 2.5 cups low sodium chicken broth
- 1 Tablespoon olive oil
- 1/4 cup shallot minced
- 4 cloves garlic minced
- 3/4 cup arborio rice dry
- 1 cup asparagus chopped into 1” pieces
- 8 ounces shrimp peeled & deveined, thawed if frozen
- 3 Tablespoons grated Parmesan cheese
- 1/4 teaspoon black pepper
Servings: servings
Units:
Instructions
- In a medium stock-pot, bring the chicken broth to a boil and then turn off the heat, cover to keep warm.
- Head the olive oil in a large skillet over medium heat, add the shallot and saute until softened. Add the garlic and saute until fragrant.
- Add the arborio rice and stir to coat in the olive oil and cook for about 1 minute.
- Add in ½ cup warm chicken stock and stir gently until nearly absorbed.
- Continue to add in chicken stock ½ cup at a time allowing the rice to absorb the liquid between each turn.
- At about the halfway point of the liquid addition, add in the asparagus and the shrimp.
- Once all the liquid has been used and the shrimp is cooked and has reached a minimum internal temperature of 165 Degrees F, remove from heat.
- Stir in the parmesan cheese and pepper. Serve.
Recipe Notes
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