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Risotto with Asparagus & Shrimp

Risotto with Asparagus & Shrimp

7
Points®
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Easy
One bite of this scrumptious risotto and you’ll agree: The nonstop stirring was worth it. A hands-on cooking technique is the best way to coax the starch from Arborio rice, yielding a creamy base for crisp-tender asparagus, plump shrimp, and fresh herbs. Fold in a bit of Parmesan and you have yourself a dream dinner.

Ingredients

Cooking spray

4 spray(s)

Asparagus

1 pound(s), trimmed and cut into 1½- to 2-inch pieces (about 3 cups)

Unsalted chicken stock

4 cup(s)

Shallot

⅓ cup(s), chopped, finely chopped

Fresh thyme

1 Tbsp, leaves

Uncooked arborio rice

1 cup(s)

White wine

⅓ cup(s), dry

Kosher salt

⅜ tsp

Black pepper

¼ tsp

Uncooked shrimp

1 pound(s), large, peeled and deveined

Grated Parmesan cheese

⅓ cup(s)

Instructions

  1. In a large pot of boiling water, cook the asparagus over high heat until crisp-tender, about 2 minutes. Drain the asparagus and rinse under cold water until cool. Set aside.
  2. In a medium saucepan, combine the stock and ⅓ cup water and bring to a simmer over medium-high heat. Reduce heat to low and keep warm.
  3. Coat a large skillet with cooking spray and heat over medium. Add the shallot and thyme and cook until softened, about 3 minutes, stirring often. Add the rice and cook for 1 minute, stirring often. Add the wine. Increase heat to medium-high and cook until the liquid is mostly absorbed, about 2 minutes, stirring.
  4. Add 1 cup of the warm stock to the pan and cook until the liquid is mostly absorbed, about 3 minutes, stirring very frequently. Continue to add the warm stock, ½ cup at a time, stirring between additions, until the liquid is mostly absorbed and the rice is almost al dente, reserving the last ⅓ cup of stock.
  5. Stir in the salt and black pepper, then the shrimp. Cook until the shrimp are cooked through and the rice is tender but al dente, 3 to 4 minutes, stirring often. Remove the pan from heat. Stir in the remaining ⅓ cup of stock and the cheese. Gently fold in the asparagus. Serve immediately.
  6. Serving size: about 1½ cups

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