Shrimp and Asparagus Risotto
  • 6 cups Chicken Broth
  • 1 tablespoon olive oil
  • 3 tablespoons butter, divided
  • 1 cup onion, chopped
  • 2 cups Arborio rice
  • 4 cloves garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup dry white wine
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ¼ teaspoon paprika
  • 1 pound Asparagus, trim tough ends and cut into 2" pieces
  • 1 pound Shrimp, large, peeled and de-veined
  • ½ lemon, juiced
  • ½ cup freshly grated Parmesan Cheese, plus more for garnish
  • 2 tablespoons fresh Italian Parsley, minced
  1. Heat the chicken broth in a saucepan and keep warm. In a large heavy pot, I like to use my Dutch Oven, heat olive oil and 1 tablespoon butter over medium heat. Add the onion and saute for about 3 minutes until soft.
  2. Add the Arborio rice, garlic, salt and pepper. Stir constantly and cook for about 1-2 minutes. Add the white wine, basil, oregano and paprika, simmer until wine is almost absorbed.
  3. Using a ladle, pour in hot stock ½ cup at a time, stirring constantly. Wait until liquid is absorbed before adding more. Adjust the heat accordingly to maintain a gentle simmer. Continue cooking and stirring rice, adding the hot stock ½ cup at a time. This will take about 20-25 minutes.
  4. When you add the last ½ cup of broth, add the asparagus and shrimp. Continue cooking another 5-8 minutes until the shrimp is cooked through.
  5. Remove from the heat and stir in the remaining 2 tablespoons butter, fresh lemon juice and Parmesan cheese. Transfer to a serving dish and garnish with minced parsley and more Parmesan cheese if desired.
Recipe by Sunflower Supper Club at