posted by Mona M 06-01-100 3:58 AM
Shrimp and Asparagus Risotto
from True Grits... Tall Tales and Recipes from the New South
1/2 cup minced onion
1 tablespoon olive oil
3 tablespoons butter or margarine
2 cups uncooked arborio rice
1 pound asparagus, cut into 2-inch pieces
Salt and pepper to taste
6 cups chicken broth
1-1/2 pounds large shrimp, peeled, deveined
Paprika, chopped fresh basil and oregano to taste
4 cloves of garlic, chopped
1/2 teaspoon white wine vinegar
1/4 cup butter or margarine
Juice of 1/2 lemon
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Saute the onion in the olive oil and 3 tablespoons butter in a saucepan. Add the rice, asparagus, salt and pepper. Saute for 3 minutes.
Add the chicken broth 1/2 cup at a time, stirring constantly. Cook for 25 minutes or until the liquid has been absorbed and the rice is tender.
Saute the shrimp in a nonstick skillet for 6 to 8 minutes or until pink. Sprinkle with paprika, basil, oregano, salt and pepper. Add the garlic, vinegar and 1/4 cup butter. Cook for 2 to 3 minutes or until heated through. Stir in the lemon juice.
Add to the rice mixture. Stir in the cheese. Spoon onto a serving platter; sprinkle with the parsley.
Serves 6
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