Risotto with asparagus and shrimps

Ingredients (serving 4):

  • 250 gr (8.81 oz) rice
  • 350 gr (12.34 oz) asparagus
  • 500 gr (17.63 oz) shrimps
  • 1/2 onion
  • 1 glass white wine
  • 3 tablespoons extravirgin olive oil
  • salt
  • pepper

riso 1  asparagi   gamberi interi  cipolla  White Wine Glass  extra virgin oil  sale  black pepper

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

Bring  water and 1/2 teaspoon salt to a boil in a saucepan. Add asparagus and cook 4 minutes. Remove asparagus with a slotted spoon, and set aside, reserving broth in pan over low heat to keep warm.

bollire asparagi

Cut asparagus into 1 inch pieces.

tagliare asparagi

Bring  water to a boil in a saucepan. Place the whole shrimp, shell still on, into the boiling water. Boil the shrimp for three to five minutes or until the shrimp begin to curl and turn bright pink.

bollire gamberi interi

Remove the shrimp from the water with the skimmer, reserving shrimp water for next step,  and cut into two pieces.

scolare gamberi

Sauté diced onion in hot oil in a large Dutch oven over medium heat for 5 minutes, then add asparagus and stir.

asparagi-saltati-burro

Add rice, the white wine and cook, stirring constantly, 2 minutes. Reduce heat to medium; add 1 cup reserved hot shrimp broth. Cook, stirring constantly, until liquid is absorbed.

risotto asparagi aggiungo riso crudo

Repeat procedure with remaining hot shrimp broth, 1/2 cup at a time, for about 20 minutes. Add shrimp and cook, stirring constantly, season with in salt and pepper. Serve immediately.

risotto asparagi finale

Buon appetito!