This shrimp and asparagus risotto takes a second to prep but is so worth it in the end.
Ingredients
- chicken broth: 1 container (32 ounce container)
- olive oil: 2 Tbsp
- onion: 0.33333 piece (chopped)
- clove garlic: 0.5 piece (minced)
- arborio rice: 3 cups
- raw shrimp: 1 pound (peeled and deveined)
- asparagus, cut into thirds: 1 pound (fresh)
- Parmesan cheese: 0.5 cup (grated)
- butter: 3 Tbsp
- salt: 1 Tbsp
- ground black pepper: 1 Tbsp
- fresh parsley: 1 Tbsp (chopped)
Metric Conversion
Stages of cooking
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Pour chicken broth into a pot; bring to a simmer over medium-low heat.
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Meanwhile, heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until slightly softened, about 2 minutes. Add Arborio rice; cook, stirring frequently, until coated with oil, about 4 minutes.
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Stir 1/2 cup hot chicken broth into the saucepan; cook and stir until rice has absorbed broth, about 2 minutes. Repeat this process 4 more times, stirring constantly, until rice is creamy and tender yet firm to the bite, about 15 minutes.
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Stir shrimp and asparagus into remaining hot broth. Cook until shrimp turns pink, 2 to 3 minutes. Remove broth from heat.
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Use a slotted spoon to transfer shrimp and asparagus to rice; cook and stir for 1 minute. Stir Parmesan cheese and butter into rice; cook until melted, about 1 minute. Remove rice from heat. Season with salt and pepper. Sprinkle parsley over each serving.
