Name: Shrimp and asparagus risotto
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1 serving
Ingredients: 5 oz cooked shrimp, tails removed; 1/4 cup arborio rice; 3.5 oz asparagus, trimmed and cut into 1-inch pieces; 1 1/2 cups low sodium chicken broth; 1/3 cup yellow onion, finely diced; 2 cloves garlic, minced; 2 1/2 tbsp grated parmesan cheese; 2 tsp extra virgin olive oil; 1/4 tsp salt; 1/2 tsp black pepper; 1 tsp lemon juice

Instructions

Prep 30 min · Cook 15 min

Add the chicken broth to a small saucepan over medium-low heat. Keep it at a bare simmer while you prepare the risotto.
Heat half the olive oil in a 10-inch skillet over medium heat. Add the onion and sauté until softened, about 5 minutes. Stir in the garlic and cook for 1 minute more until fragrant.
Add the rice to the skillet with the aromatics. Cook, stirring constantly, for 2 minutes until the edges of the grains are translucent.
Add a ladleful of warm broth to the rice, stirring constantly until the liquid is mostly absorbed. Continue adding broth one ladle at a time, stirring often to release the starch. After 15 minutes of simmering, stir in the asparagus. Continue adding broth and stirring for 5 to 7 minutes more until the rice is tender but firm and the asparagus is bright green.
While the rice finishes, heat the remaining oil in a separate small pan. Add the shrimp, salt, and pepper. Cook for 2 minutes, flip, and cook for 1 minute more until heated through and lightly browned. Done when heated through.
Remove the risotto from the heat. Stir in the parmesan and lemon juice. Fold in the seared shrimp and serve immediately.

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Ingredients

Instructions

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