Shrimp and Asparagus Risotto

Risotto is very versatile, you can use almost anything in it,(within reason). This one has shrimp and asparagus, when using shrimp in a dish like this, I like to split the shrimp down the center, when cooked the shrimp will firm into a spiral shape and seem larger. If you wish an ounce of butter stirred in when you are adding the final ingredients adds to the richness. Like I always say ” it’s better with butter”

Shrimp and Asparagus Risotto

2 oz Butter

1/2 Onion finely diced

1 stalk of celery diced

8 cherry tomatoes cut in quarters

1/4 cup diced red pepper

2/3 bundle Aperagus (2 cups when cut)

6 oz peeled and Deveined

3 cups Chicken Stock, warm

1 cup Arborio Rice

1/2 tsp dry basil

2 oz White Wine

1 oz Lemon Juice

1 cup Grated Parmesan Cheese (parmigiana reggiano if available)

Salt and pepper to Taste

1. Prepare the asparagus by cutting off the woody ends. Cut the tops of the asparagus about 1 1/2 inch long, set aside. Cut the the remaining part of the stems into smaller pieces (1/4 inch)
2. Warm 1 oz butter in a large saucepan over low-medium heat. Stir in the shrimp and asparagus stems (not the tops), cook until the shrimp are firm, about 3 minutes. Remove shrimp and asparagus, and set aside. Leave the butter in the pan.
3. Over a medium to high heat add 1 oz butter, onions, celery, tomatoes, dry basil, red pepper, and garlic until the onions start to turn clear, then add the rice, stirring to coat with the butter, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine and lemon juice, stirring constantly until the wine is fully absorbed.
4. Add 1 cup warm stock to the rice, and stir until the broth is absorbed. Continue adding stock 1cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes. Remove from heat, and stir in shrimp, asparagus tops and parmesan. Season with salt and pepper to taste.