One pan shrimp & asparagus risotto… simple, but absolutely mouthwatering! Follow my steps to get the perfect texture 🤍
-serves 4-6-
6 cups hot chicken broth or stock
4tbsp butter (I use salted)
1 shallot, minced
5 garlic cloves, minced
1tsp red pepper flakes (optional)
1.5 cup arborio rice
1/2 cup dry white wine
1.5 cups asparagus, chopped into small pieces
1 bag 16-20 jumbo / large shrimp (any size you have handy is fine)
1.5 cups fresh parmesan cheese
Salt + pepper, to taste
1. In a saucepan, bring chicken broth to a boil over high heat. When boiling, shut off heat and put a lid on it to keep it hot.
2. In a large skillet, melt butter over medium heat. Add shallots and red pepper flakes and sauté for 2 minutes, then add garlic and sauté for another minute.
3. Add rice and stir to coat in butter and allow to cook for 1 minute. Add wine then stir slowly and continuously until it is almost all absorbed by the rice.
4. Add 1 full ladle (about 1/2 cup worth) of hot chicken broth and stir slowly and continuously (in a figure 8 motion is easiest) until nearly absorbed by the rice. Continue adding 1 ladleful at a time, stirring slowly and continuously until it is nearly absorbed by the rice before adding the next ladleful.
5. After you have stirred in about 3 ladlefuls of hot broth, add asparagus then continue to stir and cook, adding 1 ladleful at a time.
6. When there is about 2 ladlefuls of stock left, add shrimp and continue to stir and cook until rice is tender and shrimp is cooked through. It should take between 35-40 minutes for this whole process.
7. Turn off heat and stir in parmesan cheese. Add salt and pepper to taste. Enjoy!
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