SHRIMP RISOTTO WITH ASPARAGUS AND MUSHROOM
This dish has just enough flavor of garlic and lemon to keep it refreshing without being overpowering. The shrimp has a slightly sweet flavor to offset the tang of lemon and parmesan with the risotto. Amazing combination of flavors. A perfect dish served with a light green salad of your choice.
Provided by Darci Juris
Categories Seafood
Time 1h30m
Number Of Ingredients 22
Steps:
- 1. SHRIMP In a medium bowl or large ziplock bag, add the raw, peeled shrimp. Set aside.
- 2. In a blender, add the honey, mustard, garlic, olive oil, lemon juice and salt n' pepper. Blend until smooth and combined. Pour the marinade over the shrimp, and place in refrigerator for at least an hour.
- 3. RISOTTO Warm the broth, and set aside....keep warm. In a large pot, over medium heat, saute the asparagus and mushrooms in a 1 tsp of olive oil, about 5-7 minutes. Transfer to bowl and set aside.
- 4. In same pot, add another tsp of oil and saute the onions and garlic for about 2 minutes. Add the rice and cook another 2 minutes, stirring constantly.
- 5. Add the wine and cook until wine has evaporated fully. In portions, begin to add the broth slowly; approximately 1/4 cup at a time. Cook until absorbed completely, stirring constantly. Then add more broth, repeating process until all broth is used and absorbed. This takes approximately 20 minutes.
- 6. Add the mushrooms, asparagus, parmesan cheese, lemon zest and juice. Gently stir to combine. Season with salt and pepper. Cover risotto and keep warm.
- 7. Meanwhile, skewer the shrimp, and heat the grill to medium. Grill shrimp for approximately 2 minutes per side.
- 8. Remove shrimp from skewer. Place risotto in a bowl, top with 4-6 shrimp, garnish with parsley, and serve. Enjoy!
PRESSURE-COOKER RISOTTO WITH SHRIMP AND ASPARAGUS
This speedy method of making risotto works every time! -Kim Gray, Davie, Florida
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add 3 minced garlic cloves; cook 1 minute. Add shrimp; cook and stir until shrimp begin to turn pink, about 5 minutes. Add 1 tablespoon butter and Italian salad dressing; stir until butter melts. Add asparagus; cook until tender, 3-5 minutes. Remove and keep warm., Warm the remaining 3 tablespoons butter until melted. Add diced onion; cook until tender, 4-5 minutes. Add remaining 6 minced garlic cloves; cook 1 minute. Add rice; cook and stir for 2 minutes. Stir in 1/2 cup wine; cook and stir until absorbed. Add remaining 1/2 cup wine, broth and 1/4 cup cheese. Press cancel. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes; quick-release pressure. Serve shrimp mixture over risotto. Season with salt and pepper. Sprinkle with remaining 1/4 cup cheese.
Nutrition Facts : Calories 424 calories, Fat 15g fat (6g saturated fat), Cholesterol 157mg cholesterol, Sodium 661mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 1g fiber), Protein 26g protein.
SHRIMP & ASPARAGUS RISOTTO - (THE OLIVE GARDEN) - OFFICIAL
Note: This is no Knock off recipe. This "is" from their website http://www.olivegarden.com/recipes/. I had liked this so much, the wait staff asked me if I wanted the recipe. I said sure! She brought back a card with the following recipe.
Provided by Starfire aka Wendy
Categories Rice
Time 33m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- SIMMER: chicken broth on low heat until needed.
- HEAT: oil over medium heat.
- Add onions and cook for 3 minutes, or until translucent.
- Stir in rice and cook for 1 minute, then add white wine.
- Add ½ of broth and stir until completely absorbed.
- Repeat until 4 cups of broth have been added.
- Stir the risotto frequently to prevent sticking.
- ADD: asparagus and shrimp to the remaining broth and cook for about 2 minutes, or until shrimp is pink.
- Remove asaparagus and shrimp from the broth and then add them to the risotto mixture.
- Add ½ cup of the broth at a time until desired creaminess is reached (there may be broth left over).
- Once the broth is absorbed, add butter, parmesan cheese and salt and pepper to taste.
- Garnish with chopped tomatoes and parsley.
GARLIC SHRIMP AND ASPARAGUS RISOTTO
Takes a second to prep but so worth it in the end.
Provided by Joshua F
Categories Main Dish Recipes Rice Risotto Recipes
Time 52m
Yield 4
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 858.2 calories, Carbohydrate 130.3 g, Cholesterol 209.9 mg, Fat 20 g, Fiber 4.6 g, Protein 36.6 g, SaturatedFat 8.5 g, Sodium 3233 mg, Sugar 3.7 g
ASPARAGUS RISOTTO WITH SHRIMP AND LEMON
I found this in the Green Bay Press-Gazette, although it credits the California Asparagus Commission as the source.
Provided by Vino Girl
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Put asparagus into a large skillet of salted, boiling water.
- Return to a boil; boil about 3 minutes or until tender-crisp.
- Drain well; spread on paper towel to cool.
- Cut into 1-inch lengths; set aside.
- In a small saucepan, bring broth to a simmer; reduce to lowest heat and keep warm.
- In a larger saucepan, sauté shallot in olive oil over medium heat for about 3 minutes or until soft.
- Stir in rice to coat.
- Cook rice, stirring constantly, until rice is opaque (1-2 minutes).
- Stir in lemon zest.
- Deglaze with white wine, stirring constantly.
- Stir in 1/2 cup hot broth, cook over medium heat, stirring constantly, until broth has been absorbed and mixture thickens.
- Simmer the risotto; adjust heat as necessary.
- Continue process, using a half-cup of hot broth at a time, making sure the rice absorbs the liquid before adding more.
- Continue adding broth until it's all used.
- When rice is just tender, stir in reserved asparagus and shrimp.
- Cook, stirring constantly, until shrimp is pink.
- The risotto should be very creamy, and not soupy nor sticky.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 316.1, Fat 7.2, SaturatedFat 1.3, Cholesterol 115.2, Sodium 639.9, Carbohydrate 35.1, Fiber 3.2, Sugar 2.1, Protein 23.9
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SHRIMP-ASPARAGUS RISOTTO RECIPE - FOOD & WINE
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- Cook the asparagus in salted boiling water until crisp-tender. Drain and cool under running water; cut into 1-inch pieces.
- Season the shrimp with salt and pepper. In a skillet, heat the oil. Add the shrimp and cook over moderately high heat, turning, until just white throughout, 3 minutes. Transfer to a plate.
- In a large saucepan, melt 4 tablespoons of the butter. Add the onion and cook over moderate heat, stirring, until softened, 5 minutes. Add the rice and cook, stirring, for 2 minutes. Add the wine and simmer until almost evaporated. Add enough stock to just cover the rice and cook, stirring, until the stock has been absorbed. Stir in the saffron and continue stirring in stock, 1/2 cup at a time, until nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a creamy sauce, 25 minutes. Stir in the cheese and remaining 2 tablespoons of butter. Fold in the asparagus and shrimp. Season with salt and pepper.
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