Garlic Shrimp and Asparagus Risotto | Popular Recipes

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Garlic Shrimp and Asparagus Risotto

"Takes a second to prep but so worth it in the end."

Ingredients :

• 1 (32 ounce) container chicken broth
• 2 tablespoons olive oil
• 1/3 onion, chopped
• 1/2 clove garlic, minced
• 3 cups Arborio rice
• 1 pound raw shrimp, peeled and deveined
• 1 pound fresh asparagus, cut into thirds
• 1/2 cup grated Parmesan cheese
• 3 tablespoons butter
• 1 tablespoon salt
• 1 tablespoon ground black pepper
• 1 tablespoon chopped fresh parsley

Instructions :

Prep : 20M	Cook : 4M	Ready in : 52M

• Pour chicken broth into a pot; bring to a simmer over medium-low heat.
• Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in the hot oil until slightly softened, about 2 minutes. Add Arborio rice; cook, stirring frequently, until coated with oil, about 4 minutes.
• Stir 1/2 cup of the hot chicken broth into the saucepan; cook and stir until the rice has absorbed the broth, about 2 minutes. Repeat this process 4 more times, stirring constantly, until rice is creamy and tender yet firm to the bite, about 15 minutes.
• Stir shrimp and asparagus into the remaining hot broth. Cook until shrimp turns pink, 2 to 3 minutes. Remove broth from heat.
• Stir shrimp and asparagus into the rice; cook for 1 minute. Stir Parmesan cheese and butter into the rice; cook until melted, about 1 minute. Remove rice from heat. Season with salt and pepper. Sprinkle parsley over each serving.

Notes :

• Nutrition data for this recipe includes the full amount of chicken broth. The actual amount of broth consumed will vary.

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