Shrimp and Asparagus Risotto

It’s Spring, so you know that asparagus is on it’s way!  This recipe comes from Angie, our most awesome Market Manager.  Bon appetite! 

shrimpasparagusrisotto

SHRIMP AND ASPARAGUS RISOTTO

5-6 Tablespoons Unsalted Butter

2 Tablespoons Extra Virgin Olive Oil or Grapeseed Oil

1 Large Onion Diced

Kosher Salt and Fresh Ground Black or Multi Colored Peppercorns

2 Cups Arborio Rice (Good Quality)

6-8 Cups Chicken or Seafood Stock (If purchasing use Kitchen Basics –Unsalted)

1 Cup Heavy Cream or Half & Half

1 Pound Fresh Asparagus

1 – 1 ½ Pounds of uncooked, peeled and deveined

1 Cup of very dry, crisp white wine

1 Cup freshly grated Parmigiano-Reggiano or ½ & ½ Parmigiano and Romano

 

Prepare Asparagus – Snap ½ – 1” stem bottom off and blanch in boiling water for about 30 sec -1 minute. Asparagus should be crisp. Immediately put in ice water to chill.  When cold, drain and slice diagonally.  Set aside.  The Asparagus can also be grilled.  Just coat the whole Asparagus Spears with oil and a little salt and pepper. Grill until tender crisp then slice diagonally.

 

Heat the stock and keep it on warm.

 

Heat 2 Tablespoons of unsalted butter and the Olive/Grapeseed Oil in a large pot on medium heat, add onions season with salt and pepper and cook until softening about 5 minutes.

 

Bring the heat to high and add the rice to the pot.  Use a wooden spoon to stir the rice and onion until the rice no longer looks chalky and you hear the grains of rice pop a bit (2-3 minutes). Add the wine and allow it to bubble until the rice absorbs it (about 1 minute).

 

Add enough stock and ¼ cup of cream to cover the rice.  Simmer stirring and scrapping the bottom and sides of the pot occasionally.  Cook until rice is almost dry then again add enough stock and ¼ cup of cream to cover. Simmer, Stirring and scrapping every so often until stock and cream is incorporated, about 5 minutes.

 

Add another cup of stock and ¼ cup of cream, stirring constantly now, until absorbed about 3 minutes.  Add another cup of stock and last of the cream. Stir until almost dry again about 3 more minutes.

 

Lower the heat and add the shrimp, asparagus, salt and pepper and a little more stock stirring constantly adding stock ¼ cup at a time until rice is just tender, but still had a little “bite” to it.  Do not overcook the shrimp.

 

Remove pot from heat, stir in Parmigiano and the remaining butter. Salt and pepper to taste. Serve immediately.

 

**You can substitute fresh baby spinach, artichokes, or leek for the asparagus and substitute sliced slightly cooked chicken breast for the shrimp.  You can also add crispy pancetta or bacon for additional flavor.  Just mix and match.