Asparagus & Pea Risotto with Shrimp
Creamy cheesy risotto with delicate asparagus and peas topped with shrimp
Servings: 4
Ingredients
Risotto:
- 1 cup arborio rice long grain white rice works
- 5 cups approx. chicken broth, warming in a separate pot
- ½ cup white wine
- ½ cup shallot minced
- 2 tbsp butter
- 1 tbsp olive oil
- ½ bunch asparagus chopped
- ½ cup peas
- 2 tbsp heavy cream
- 1 cup parmesan fresh grated + a little extra for garnish
- S & P to taste
Shrimp:
- 12 large shrimp peeled, deveined, but leave tails on
- 1 small pinch red pepper flakes
- 1 tbsp olive oil
- 1 tbsp shallot minced
- 1 tbsp basil chiffonade
- The Herbalist & The Carnivore
Instructions
Risotto:
- In a heavy pot ( I use my dutch oven) melt 1 tbsp butter and oil over medium heat
- Add shallot and cook for 1- 2 minutes
- Add rice and cook until it smells nutty, not browned
- Add white wine and stir until absorbed
- Turn heat to medium low
- In the next approx. 20 minutes, add one cup at a time of chicken broth. Slowly letting it absorb into the rice. You will need to continuously stir during this process.
- After 10 minutes of adding the broth, add the asparagus, then keep with adding the rest of broth little by little
- After about 20 minutes, the broth should all be added. The rice should be cooked.
- Sometimes you need a little more or less of the broth. Just keep your eye on it. I’m a taste tester, so I taste along the way.
- Add peas and stir
- Add heavy cream and 1 tbsp butter, stir
- Add S & P to taste, stir
- Add 1 cup parmesan, stir
Shrimp:
- In a medium saute pan, heat oil on medium high heat
- Add red pepper flakes
- Add shallot, stir
- Add shrimp, searing on one side
- Sprinkle shrimp with S & P
- Turn shrimp over and sear other side
- Add basil and toss
- Remove from heat and serve over risotto with sprinkle of parmesan on top