How to Make Speedy Risotto with Asparagus & Shrimp
Hello everybody, it's John, welcome to our recipe site. Today, we're going to prepare a special dish, Recipe of Homemade Risotto with Asparagus & Shrimp. One of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Risotto with Asparagus & Shrimp, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Risotto with Asparagus & Shrimp delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Risotto with Asparagus & Shrimp is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Risotto with Asparagus & Shrimp estimated approx 1h.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have Risotto with Asparagus & Shrimp using 10 ingredients and 5 steps. Here is how you can achieve that.
My version of risotto... Credits to my patient friend who showed me the basics of the preparation 😋 🇮🇹
Ingredients and spices that need to be Take to make Risotto with Asparagus & Shrimp:
- 3/4 cup quality rice
- half a bunch asparagus
- 1/2 cup shrimp
- olive oil
- 1/4 red onion
- Optional: garlic
- 3/4 cup Parmigiano
- 2-3 cups vegetable broth
- Splash white wine
- Optional Decoration: Parsley
Steps to make Risotto with Asparagus & Shrimp
- Prepare the vegetables and shrimp for cooking. I liked the onion and garlic to be shredded, so that they blend in with the asparagus.
- Fry asparagus, onion and garlic for just a few minutes. (I left the delicate top pieces of the asparagus aside, as they really only need a minute to be cooked in the end with the rice). Prepare the vegetable broth, and keep it warm. I dropped into the vegetable broth some of the harder asparagus pieces, to give it extra flavor.
- Start cooking the rice: keep it under the boiling vegetable broth the whole time, stirring often. It takes about 17-20 minutes for the rice to get thick. I added a splash of white wine towards the end.
- Add in the asparagus, shrimp, and Parmigiano cheese. I was surprised: given the cheese, I really didn't feel like it needed any extra salt at all. I like my risotto pretty "liquid" (is that the correct word?), so I kept adding spoonfuls of the broth and white wine until the cheese and everything had melted properly together.
- Serve immediately :-)
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