Parmesan Risotto with Shrimp and Asparagus

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If you thought risotto was complicated, consider your mind changed! This Parmesan asparagus and shrimp risotto is easy and over-the-top delicious. Risotto is usually reserved for restaurants but now you can have it any weeknight!

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Ingredients:

– 3 strips thick-cut bacon
– 2 tbsp bacon grease
– 1 cup diced onion
– 1 tsp salt
– 5 oz shitake mushrooms, stems removed, sliced
– 1 lb asparagus, ends trimmed off and cut into 1-2″ pieces
– 1 lb shrimp, raw, with tail on
– 2 tbsp olive oil
– 3 cloves garlic, minced
– 1 1/2 tsp salt
– 1 tsp black pepper
– 1 cup arborio rice
– 1/2 cup white wine (Sauvignon Blanc)
– 5-6 cups chicken stock, kept warm on stove
– 2 tbsp lemon juice
– 8 oz grated Parmesan cheese

Instructions:

Preheat oven to 425°F. Heat a 6-quart Dutch oven over medium heat. Add bacon and slowly cook until browned on both sides. Remove the bacon, leaving 3 tbsp grease in the dutch oven.

Sauté the onion and salt until just starting to become translucent, 5 minutes. Add the shitake mushrooms and continue to saute until slightly soft, 3 minutes.

On a large baking sheet, lay the shrimp and asparagus in an even layer. Drizzle with olive oil and rub to evenly coat. Sprinkle with salt, pepper, and garlic, and rub to evenly spread the garlic. Place in the preheated oven and roast until the shrimp is opaque and the asparagus is crisp-tender, 10-12 minutes. Remove from oven and drizzle with fresh lemon juice and set aside.

When the mushrooms are slightly soft, add the rice. Stir constantly to toast the rice, 1-2 minutes. Add the white wine and stir until the Dutch oven is mostly dry. While watching the risotto and continuing to stir, add ½ to 1 cup of stock at a time. Continue to stir and add stock until the rice is fully cooked and the risotto has become creamy, 25-35 minutes. If the rice is not fully cooked, continue to add stock and cook.

When finished, stir in the Parmesan cheese, shrimp, and asparagus. Serve with crumbled bacon.