This time of year one of our favorite comfort foods is risotto. I like to make a few different variations and this shrimp and asparagus risotto is a new favorite.
Never made risotto before? Don’t let it intimidate you. It does take a little bit of time and attention but it’s easy and definitely worth it for the cheesy, creamy goodness.
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/2 cup finely chopped onion
- 1 tablespoon minced garlic
- 2 cups arborio rice (this is the arborio rice that I use)
- 1/2 teaspoon dried thyme
- 7 cups of chicken stock
- 1/2 teaspoon of salt
- 1/2 teaspoon fresh ground pepper
- 1/2 cup heavy cream
- 1 cup grated Parmesan
- 1/2 pound of asparagus (cooked & chopped)
- 1 pound of shrimp (cooked & peeled)
- a lottle additional olive oil, salt, and pepper for cooking asparagus and shrimp
- In a soup pot heat the olive oil and melt the butter over medium-high hear. (I cheat and use a non-stick pot because risotto can stick and I’m lazy so I like to avoid that)
- Add the onions and garlic and cook until they are softened, about 2-3 minutes.
- Add the rice and cook for about 1 minute, stirring the entire time.
- Stir in the thyme, salt, pepper, and 1 cup of the stock. Cook until it is nearly all evaporated, stirring the entire time.
- Add the stock 3/4 of a cup at a time and cook until it is almost all evaporated. Stir it continuously while it cooks.
- Continue to add 3/4 of a cup of stock each time it cooks down until you have added in all 7 cups of your stock. This process usually takes around 20 minutes. While your stock is cooking down cook your shrimp and asparagus. (see cooking suggestions below)
- Stir in the cream and the cheese, but save a little cheese to sprinkle on top for garnish. Fold in your shrimp and asparagus and top with the Parmesan cheese that you reserved. Let it sit for a few minutes to thicken, then enjoy!
Cooking the Shrimp & Asparagus:
You have a few options for this.
- I recommend that you sprinkle the shrimp and asparagus with a little oil, salt, and pepper then grill them. We love the flavor that this adds and it only takes a few minutes.
- If you want easy-peasy you can simply steam the asparagus and shrimp.
- You could also saute them on the stove-top.
A couple other notes:
- Often risotto recipes include white whine and I sometimes make mine with it. Just sub it in for the first cup of chicken stock. I opt to cut it out lately because I don’t always have it on hand, but it does enhance the flavor some if you use it. It’s still delicious without it, but if you think you’d like it then give it a try some times.
- If you’re scared of all the stirring, don’t be! I kind of cheat by using the non-stick pan which allows me to get away with not having to be so perfectly on it.
- I learned a whole lot about risotto and got the guts to try it when I watched Alton Brown make it. The video isn’t on youtube for free but if you can get your hands on the DVDs of Good Eats from the library the episode is “Do the Rice Thing” from Good Eats Season 8.
Let me know if you try it! I’d love to hear if you liked it!
Linking up with Two Cup Tuesday