Risotto Recipes
California Asparagus and Rock Shrimp Risotto
The Refined Chef
Description:
This is a great risotto to serve at parties or for that special someone. Enjoy!
The California Asparagus Commission provided this recipe.
The California Asparagus Commission provided this recipe.
Ingredients:
4 to 4-1/2 cups chicken broth
1/2 cup chopped onion
1 tablespoon butter
1 tablespoon neutral vegetable oil, such as
canola
1/2 tablespoon salt
1-1/2 cups Italian Arborio (short-grained)
rice
1/2 tablespoon finely chopped lemon zest
1 lb. California asparagus, blanched and cut
into 1/2-inch lengths
1 lb. rock shrimp
Freshly ground black pepper, to taste
1/2 cup chopped onion
1 tablespoon butter
1 tablespoon neutral vegetable oil, such as
canola
1/2 tablespoon salt
1-1/2 cups Italian Arborio (short-grained)
rice
1/2 tablespoon finely chopped lemon zest
1 lb. California asparagus, blanched and cut
into 1/2-inch lengths
1 lb. rock shrimp
Freshly ground black pepper, to taste
Serving size:
4
Prep time:
15 minutes
Cook time:
Based on the Risotto Cooking Time
Directions:
Bring chicken broth to a simmer; keep hot over lowest heat possible.
In a large, heavy-bottomed saucepan, cook onion with butter, oil, and salt over
medium-high heat until soft, about 5 minutes. Stir in rice to coat with the onion
mixture; then stir in lemon zest. Add 1/2 cup simmering stock; stir frequently until
broth has been absorbed. Add another 1/2 cup broth; stir frequently until broth
has been absorbed. Continue to add broth in this manner until the rice appears
creamy and the grains of rice have no uncooked starch inside when tasted.
About 5 minutes before risotto is done, stir in asparagus and shrimp. Continue
cooking until shrimp is pink and just firm. Add a bit more stock, if necessary, to
achieve a creamy but not soupy consistency.
Serve on warmed plates, and season with freshly ground black pepper to taste.
In a large, heavy-bottomed saucepan, cook onion with butter, oil, and salt over
medium-high heat until soft, about 5 minutes. Stir in rice to coat with the onion
mixture; then stir in lemon zest. Add 1/2 cup simmering stock; stir frequently until
broth has been absorbed. Add another 1/2 cup broth; stir frequently until broth
has been absorbed. Continue to add broth in this manner until the rice appears
creamy and the grains of rice have no uncooked starch inside when tasted.
About 5 minutes before risotto is done, stir in asparagus and shrimp. Continue
cooking until shrimp is pink and just firm. Add a bit more stock, if necessary, to
achieve a creamy but not soupy consistency.
Serve on warmed plates, and season with freshly ground black pepper to taste.
