This recipe was featured at The Great American Cooking Expo in Chicago!
- 18 raw shrimp, shelled and deveined
- 8 C. chicken broth
- 2 T. The Olive Tap’s 100% Extra Virgin Olive Oil (your favorite)
- 1/2 C. dry white wine
- 1/2 C. butter
- 1 1/2 C. Parmesan cheese
- Salt & Pepper (to taste)
- 1/2 lb asparagus spears (cut into 1-inch pieces on a slight angle)
- 1/2 C. yellow onion
- 2 C. Acquerello or other brand Arborio Rice
- Fresh parsley, chopped
Directions:
- Simmer the chicken broth on low heat until needed.
- Heat the olive oil over medium heat. When heated, add the onions and cook for approximately 3 minutes (until translucent).
- Stir in rice and cook for 1 minute, then add white wine.
- Add 1/2 cup of broth and stir until completely absorbed. Repeat, adding 1/2 cup of the broth and stirring until absorbed. Continue until you have added 4 cups. Continue to heat the remaining 4 cups on low. Please be sure to stir the risotto frequently to prevent sticking.
- Next, add the asparagus and shrimp to the remaining broth and cook for about 2 minutes, or until shrimp is pink. With a large slotted spoon, remove asparagus and shrimp from the broth and then add them to the risotto mixture.
- Again, add ½ cup of the broth at a time until desired creaminess is reached (do not worry if there is broth remaining).
- Once the broth is absorbed, add butter, parmesan cheese and salt and pepper to taste.
- Garnish with chopped parsley and serve immediately.
An original recipe by Rick
