This is one of my favorite springtime dinners. When I see fresh asparagus hit the grocery store, this dish goes to the top of my dinner menu. If you’re not a big seafood fan, you can use sautéed chicken for a delicious alternative. Just brown about a pound of chicken seasoned with salt and pepper and cut it into bite-size pieces to use in place of the shrimp.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.