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
SEAFOOD RISOTTO WITH LEEK BROTH AND ASPARAGUS STEMS
Steps:
- Heat olive oil in a medium saucepan over medium heat. Add shallot and leek and cook until soft. Increase heat to high, add wine and cook until reduced. Add clam stock, bay leaf, parsley, and peppercorns and bring to a simmer, cook for 30 minutes. Hit with an immersion blender and strain into a clean pan. Bring to a simmer, add cream, cook for 1 minute, add fine herbs, and season with salt and pepper.
- For the Risotto: Heat the oil in medium saucepan, add onion and garlic, and cook until soft. Stir in arborio rice to coat. Add wine and cook until reduced. Add broth 2 cups at a time and cook until al dente. Season with salt and pepper to taste. Pack into small ramekins and unmold onto a shallow bowl.
- Divide seafood and asparagus among the bowls around the risotto. Ladle broth over and garnish with fine herbs.
RISOTTO WITH ASPARAGUS
Provided by Moira Hodgson
Categories dinner, side dish
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Trim the asparagus and steam until al dente. Cool and cut into three-quarter-inch pieces.
- In a large heavy skillet or casserole, saute the shallots with the peppers in butter and oil until the shallots are translucent. Add the rice and cook, stirring, so that it is thoroughly coated. Add the asparagus, saute for a minute. Add a cupful of hot stock and cook, stirring continually, until the rice has absorbed the liquid.
- Add salt and pepper to taste and half a cup of broth. Continue stirring so that the rice does not stick to the bottom of the pan, and add more broth, half a cup at a time, until the rice is cooked. It is done when it is al dente.
- Stir in the cheese, correct seasoning, sprinkle with chives and serve.
Nutrition Facts : @context http, Calories 439, UnsaturatedFat 6 grams, Carbohydrate 68 grams, Fat 12 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 5 grams, Sodium 926 milligrams, Sugar 7 grams, TransFat 0 grams
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.
ASPARAGUS, PEA AND SAFFRON RISOTTO (WITH SHRIMP) RECIPE - (4.6/5)
Provided by Foodiewife
Number Of Ingredients 17
Steps:
- If using shrimp, use 2-3 large pieces per serving. Remove the tail, place in a small bowl and drizzle with a little olive oil, a splash of white wine, a squeeze of lemon juice, one small clove of freshly minced garlic, and a little salt and pepper and set aside. Heat chicken stock in medium saucepan. In a separate saucepan, heat garlic and and shallots in olive oil over medium-low heat, stirring frequently, until fragrant. Add rice and stir to coat for a few seconds. Add wine and a half cup of chicken stock. Stir frequently until liquid is mostly absorbed, then add another half cup of stock and saffron. Allow to absorb, and then add another half cup of stock, repeating the process until the stock has been mostly absorbed (about 20-25 minutes). Rice should be tender but slightly firm, and risotto should have a thick creamy consistency. Meanwhile (within 10 minutes of the risotto being ready): In a small skillet, heat about 1 Tbsp olive oil, and 1 small pat of unsalted butter. Saute the asparagus until just al dente--about 7 minutes. Set aside. In the same pan, cook the shrimp until pink-- about 2 minutes per side. Once the risotto is finished, remove from heat and stir in lemon juice**, lemon zest, parmigiano reggiano, asparagus and frozen peas. Add salt to taste. Garnish with grated cheese and lemon zest. Top with shrimp, if serving. **add about 1/2 the lemon juice, and taste. Add more, if you prefer for the lemon citrus taste to come through.
ASPARAGUS RISOTTO
Categories Rice Vegetable Side Sauté Asparagus Spring Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Trim tough ends from asparagus; discard. Cut off asparagus tips and reserve. Cut stalks into 3/4-inch-long pieces. Place 2/3 of stalk pieces, 1 cup broth and 1 cup water in blender. Puree until smooth. Set aside.
- Melt butter in heavy large saucepan over medium heat. Add onion and sauté until tender, about 8 minutes. Add rice and stir 1 minute. Add wine and cook until absorbed, stirring often, about 2 minutes. Add 1/2 cup broth and chopped rosemary; simmer until liquid is absorbed, stirring often, about 4 minutes. Continue to cook for 15 minutes, adding more broth by 1/2 cupfuls and allowing liquid to be absorbed before adding more, stirring often. Add remaining asparagus stalk pieces and reserved asparagus tips and continue cooking until rice is just tender and mixture is creamy, adding broth as needed and stirring often, about 10 minutes longer. Add reserved asparagus puree and stir until absorbed, about 3 minutes. Stir in 1/2 cup Parmesan and cream. Season to taste with salt and pepper. Transfer risotto to bowl. Garnish with rosemary sprigs, if desired. Serve, passing remaining Parmesan separately.
LEMONY RISOTTO WITH ASPARAGUS AND SHRIMP
Make and share this Lemony Risotto With Asparagus and Shrimp recipe from Food.com.
Provided by Realtor by day
Categories Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring broth and water to a simmer in a medium saucepan. Add asparagus and simmer, uncovered, until just tender, about 4 minutes. Transfer asparagus with a slotted spoon to an ice bath to stop cooking, then drain. Keep broth barely simmering, covered.
- Cook onion in 2 tbsp butter with 1/4 tsp salt in a 4 qt heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.
- Add rice and cook, stirring constant;y, 1 minute. Add wine and simmer, stirring constantly until absorbed.
- Stir in 1/2 cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender but still al dente (it should be the consistency of thick soup), about 18 minutes. There will be some left-over broth mixture.
- Sir in shrimp, zest and remaining2 tbsp butter, parmesan, parsley and pepper to taste. (thin risotto with some of remaining broth if necessary).
MUSHROOM AND ASPARAGUS RISOTTO
This recipe for mushroom and asparagus risotto is courtesy of Martha's personal chef, Pierre Schaedelin.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 11
Steps:
- Remove stems from mushrooms; set aside. Cut mushrooms into 1/2-inch pieces. Set aside two-thirds of the mushrooms and coarsely chop the remaining mushrooms; set aside. Place porcini mushrooms, mushroom stems, and 6 cups water in a medium saucepan. Cover and bring to a boil over high heat. Let boil for 2 minutes; immediately remove from heat and let stand 15 to 20 minutes. Strain mixture through a fine mesh sieve into another medium saucepan; discard solids. Place mushroom stock over low heat and keep covered until ready to use.
- Cut 2 inches from the top of asparagus; set aside. Cut remaining portion of the asparagus crosswise into 1/4-inch pieces. Bring a small saucepan of salted water to a boil; prepare an ice-water bath. Place asparagus tips in boiling water and cook until tender-crisp, about 2 minutes; drain and immediately transfer to ice-water bath to cool. Drain and set aside. Repeat process with 1/4-inch asparagus pieces.
- Heat 3 tablespoons olive oil in a medium saucepan over low heat. Add garlic and onion, and cook, stirring occasionally, until translucent, about 2 minutes.
- Add rice and stir to coat. Add wine and increase heat to medium-high; season with 2 teaspoons salt. Let cook, stirring, until liquid is almost evaporated, about 2 minutes. Add 1/2 cup of the warm mushroom stock and cook, stirring constantly, until liquid is almost evaporated, about 2 minutes. Repeat this process 2 more times.
- Add reserved coarsely chopped mushrooms and season with 1 teaspoon pepper. Continue adding mushroom stock, 1/2 cup at a time, and cook, stirring, until liquid has almost evaporated, about every 2 minutes, until rice is al dente, 20 to 30 minutes total.
- Meanwhile, in a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add remaining two-thirds of the mushrooms and cook, stirring, until golden brown, about 2 minutes; season with salt and pepper. Add asparagus tips and cook until lightly browned, about 1 minute more. Remove from heat and set aside.
- Add 1/4-inch pieces of asparagus to risotto and cook, stirring, for 1 minute. Remove risotto from heat and add remaining 1/4 cup olive oil to risotto, along with butter and cheese. Stir until butter has melted and mixture is well combined. Season with salt and pepper.
- Divide risotto evenly among 4 serving plates. Top with sauteed mushrooms and asparagus tips. Drizzle with olive and serve immediately.
More about "sauteed shrimp and arborio risotto stella artois asparagus tips recipes"
RISOTTO WITH SHRIMP AND ASPARAGUS RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Total Time 1 hrServings 4-6
- Bring 6 1/2 cups water and 1/2 teaspoon salt to a boil in a 3 1/2-quart saucepan. Add asparagus pieces, and cook 4 minutes. Remove asparagus with a slotted spoon, and set aside, reserving broth in pan over low heat to keep warm.
- Sauté diced onion in hot oil in a large Dutch oven over medium heat 6 minutes or until tender and golden.
- Add 1 1/2 cups rice, and cook, stirring constantly, 2 minutes. Reduce heat to medium; add 1 cup reserved hot asparagus broth. Cook, stirring constantly, until liquid is absorbed.
SHRIMP RISOTTO WITH ASPARAGUS AND LEMON RECIPE
From epicurious.com
3.7/5 (132)Total Time 45 minsServings 4
SHRIMP-ASPARAGUS RISOTTO RECIPE | FOOD & WINE
From foodandwine.com
5/5 Total Time 1 hr 10 minsServings 6
SPRING RISOTTO WITH RAMPS, ASPARAGUS, AND MORELS - RECIPE
From finecooking.com
ASPARAGUS RISOTTO RECIPE - LOVE AND LEMONS
From loveandlemons.com
10 BEST ARBORIO RICE RISOTTO RECIPES | YUMMLY
From yummly.com
SHRIMP RISOTTO RECIPE + VIDEO - PLATINGS + PAIRINGS
From platingsandpairings.com
RISOTTO WITH SHRIMP AND ASPARAGUS RECIPE | MYRECIPES
From myrecipes.com
MUSHROOM PARMESAN SHRIMP RISOTTO RECIPE | LITTLE SPICE JAR
From littlespicejar.com
ASPARAGUS AND SHRIMP RISOTTO RECIPE - LOS ANGELES TIMES
From latimes.com
ASPARAGUS RISOTTO | RICARDO
From ricardocuisine.com
SAUTéED SHRIMP AND ASPARAGUS RECIPE | EATINGWELL
From eatingwell.com
18 ARBORIO RICE RECIPES | TASTE OF HOME
From tasteofhome.com
SHRIMP AND ASPARAGUS SKILLET | THE RECIPE CRITIC
From therecipecritic.com
7 SHRIMP ASPARAGUS RECIPES YOU'LL WANT TO MAKE TONIGHT
From allrecipes.com
BEST SAUTéED ASPARAGUS RECIPE - HOW TO SAUTE ASPARAGUS
From thepioneerwoman.com
SHRIMP AND ASPARAGUS RISOTTO - EASY SEAFOOD RECIPES
From womansday.com
RISOTTO W/ SHRIMP & ASPARAGUS TIPS - BIGOVEN.COM
From bigoven.com
SHRIMP AND ASPARAGUS RISOTTO RECIPE | HELLOFRESH
From hellofresh.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
PERFECT SAUTEED SHRIMP (REALLY!) – A COUPLE COOKS
From acouplecooks.com
SHRIMP RISOTTO WITH ASPARAGUS RECIPE | EATINGWELL
From eatingwell.com
ASPARAGUS RISOTTO: IT'S EASIER THAN YOU THINK! - SHE LOVES BISCOTTI
From shelovesbiscotti.com
RECIPE: ASPARAGUS AND SHRIMP RISOTTO - LOS ANGELES TIMES
From latimes.com
ASPARAGUS RISOTTO WITH SHRIMP AND SCALLOPS RECIPE - CDKITCHEN
From cdkitchen.com
THE TASTIEST SHRIMP RISOTTO RECIPE - KITCHEN KONFIDENCE
From kitchenkonfidence.com
ASPARAGUS RISOTTO RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
BEST ASPARAGUS RISOTTO – A COUPLE COOKS
From acouplecooks.com
RISOTTO MILANESE WITH ASPARAGUS & SHRIMP RECIPE | RACHAEL RAY
From rachaelray.com
RECIPE: ASPARAGUS RISOTTO - THE NEW YORK TIMES
From nytimes.com
BEST LEMON ASPARAGUS RISOTTO RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
HOW TO MAKE SHRIMP RISOTTO PRIMAVERA - CHICAGO SUN-TIMES
From chicago.suntimes.com
ASPARAGUS RISOTTO RECIPE | BON APPéTIT
From bonappetit.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
ASPARAGUS RISOTTO - RECIPE GIRL
From recipegirl.com
SHRIMP RISOTTO - ERREN'S KITCHEN
From errenskitchen.com
ASPARAGUS RISOTTO - RACHAEL RAY IN SEASON
From rachaelraymag.com
PARMESAN RISOTTO WITH ROASTED SHRIMP RECIPE - KITCHN
From thekitchn.com
RISOTTO MILANESE WITH ASPARAGUS & SHRIMP - RACHAEL RAY IN SEASON
From rachaelraymag.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love