Garlic Shrimp Risotto with Veggies
A quick and easy shrimp risotto
Ingredients
- 1 Tbsp olive oil
- 1 Tbsp butter
- 4 Tbsp chopped onion appx. 1/2 small onion
- 1 tbsp. chopped garlic or more if you want
- 1 cup Arborio Rice
- 1/2 cup white wine optional
- 4 cups chicken broth
- 6 - 10 Large or Jumbo Shrimp
- 1 large Roma Tomato seeded then chopped
- 4 stalks asparragus sliced into 1/8 inch slices
- 1/2 cup grated parmesan cheese plus a little for serving
Instructions
- Put the chicken stock in a sauce pan. Bring it up to a simmer then lower the heat to keep it warm.
- Put a another pot or saucepan on at medium and add the olive oil and the butter. Finely chop the onion and the garlic. Put the onion and garlic in the pot and stir it a few times as the onion and garlic cook. Just a minute or so then add the rice. Stir it up getting all of the rice covered with the oil and butter. If you opt for the wine (i always do) add the white wine and stir it all together. Keep stirring as the wine reduces to the level of the top of the rice.
- Add the broth to a level just about a half inch higher than the rice. Stir almost constantly as the broth reduces and the rice absorbs some of the broth. When rice and the surface of the broth are at the same level add some more broth getting it up over the top of the rice by about a half inch again. Keep stirring it as the broth reduces. Keep doing the add the broth and stirring process. Nibble on a few pieces of the rice as things progress until it is as soft or chewy as you like it. If you run out of broth before the rice is as soft as you want it just finish with water. Hot from the tap.
- When the rice is cooked as soft as you want it add the shrimp, asparagus and the tomato. Keep stirring and when the shrimp has turned pink and they are opaque in the middle,,Add the grated parmesan cheese and stir it in getting the cheese mixed with everything. Then serve it up! Topping it off with a little more grated Parmesan.
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