Asparagus and Shrimp Risotto
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 8 cups chicken stock
- 2 tablespoon olive oil
- 1 onion finely chopped
- 2 cups arborio rice
- 1/2 cup dry white wine
- 1 tablespoon lemon zest
- 450 grams medium shrimp peeled and de-veined
- 110 grams unsalted butter divided
- 1 1/4 cups parmesan cheese
- 350 grams asparagus trimmed and cut into 1-inch pieces
- 1 cup tomatoes we always use fresh tomatoes peeled and de-seeded
- 2 tablespoon chopped parsley
- Carbohydrate 87.9123383333334 g
- Cholesterol 177.2 mg
- Fat 27.0020441666667 g
- Fiber 4.07313326589266 g
- Protein 40.132375 g
- Saturated Fat 12.9188824166667 g
- Serving Size 1 1 Serving (923g)
- Sodium 1112.77725 mg
- Sugar 83.8392050674407 g
- Trans Fat 2.16290441666667 g
- Calories 769 calories
Serves / Makes: 6 for the main dish or 8 as a starter Prep-Time: 12 minutes Cook-Time: 45 minutes Bring the chicken stock to a simmer in a medium size saucepan, and keep on a low heat until needed. Heat the oil over a medium heat add the onions and cook for 3 minutes, or until transparent. Stir in the rice and cook for 1 minute, then add the white wine, add half of the chicken stock and stir until completely absorbed. Repeat until 4 cups of the stock has been added; stir the risotto frequently to prevent sticking. Add the asparagus, lemon zest, and shrimp to the remaining broth and cook for about 2 minutes, or until shrimp is pink, remove the asparagus and shrimp from the broth and then add them to the risotto mixture. Add half a cup of the stock at a time until the desired creaminess is reached, there may be some stock left over, it doesn?t matter! Once the stock is absorbed, add the butter, parmesan cheese, salt, and pepper to taste. Garnish with chopped tomatoes and parsley.
