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 AND SHRIMP RISOTTO
Together the asparagus and the shrimp creates the most delicious main course or starter, this recipe I managed to get from The Olive Garden Restaurant way back in 1992 there may well be one or two changes to it, as most cooks by and large modify one or two things in a recipe.
Provided by Astro-Chef
Categories Side Dish
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Serves / Makes: 6 for the main dish or 8 as a starter Prep-Time: 12 minutes Cook-Time: 45 minutes Bring the chicken stock to a simmer in a medium size saucepan, and keep on a low heat until needed. Heat the oil over a medium heat add the onions and cook for 3 minutes, or until transparent. Stir in the rice and cook for 1 minute, then add the white wine, add half of the chicken stock and stir until completely absorbed. Repeat until 4 cups of the stock has been added; stir the risotto frequently to prevent sticking. Add the asparagus, lemon zest, and shrimp to the remaining broth and cook for about 2 minutes, or until shrimp is pink, remove the asparagus and shrimp from the broth and then add them to the risotto mixture. Add half a cup of the stock at a time until the desired creaminess is reached, there may be some stock left over, it doesn?t matter! Once the stock is absorbed, add the butter, parmesan cheese, salt, and pepper to taste. Garnish with chopped tomatoes and parsley.
Nutrition Facts : Calories 769 calories, Fat 27.0020441666667 g, Carbohydrate 87.9123383333334 g, Cholesterol 177.2 mg, Fiber 4.07313326589266 g, Protein 40.132375 g, SaturatedFat 12.9188824166667 g, ServingSize 1 1 Serving (923g), Sodium 1112.77725 mg, Sugar 83.8392050674407 g, TransFat 2.16290441666667 g
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.
SHRIMP AND ASPARAGUS RISOTTO
Make and share this Shrimp and Asparagus Risotto recipe from Food.com.
Provided by Galley Wench
Categories Rice
Time 1h13m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In small saucepan heat stock.
- In blender add asparagus stems and 1 cup of hot broth/stock and blend until smooth.
- Return mixture to stock/broth pot.
- Heat 2 tablespoons of the butter and 2 tablespoons of the extra-virgin olive oil in a large Dutch oven or saucepan until the butter is foamy.
- Add the Arborio rice and cook, stirring frequently, until the rice is well-coated and fragrant, 1 to 2 minutes.
- Add the shallots and garlic and cook, stirring, until fragrant, about 1 minute.
- Add the wine and cook until it evaporates.
- Reduce the heat to medium and add 2 cups of the hot stock and season lightly with salt.
- Cook, stirring constantly, until the broth has been absorbed.
- Continue to cook, adding more broth, 1/2 cup at a time as it is absorbed, until the rice is al dente, 16 to 18 minutes total cooking time.
- NOTE: If you use all of the stock before the rice is al dente, add a bit of hot water as needed.
- Add the chives, marjoram, thyme, and 1/4 teaspoon of the black pepper.
- Add asparagus tips.
- Taste and adjust seasoning, if necessary.
- Cover and set aside while you prepare the shrimp.
- Heat 2 tablespoons olive oil in a large skillet until very hot.
- In a small bowl combine the shrimp with the creole seasoning and 1/4 teaspoon salt and toss to thoroughly distribute seasonings.
- Add 2 tablespoons butter to the pan and, when foamy, add the shrimp and cook until shrimp are pink and lightly golden on both sides, 1 to 2 minutes.
- Transfer shrimp and any accumulated juices to the risotto and stir.
- Add 1 cup Parmesan cheese and stir.
- Serve immediately with additional Parmesan cheese sprinkled on top.
Nutrition Facts : Calories 485.7, Fat 19.8, SaturatedFat 8.2, Cholesterol 161.4, Sodium 423.9, Carbohydrate 45.1, Fiber 2.7, Sugar 1.1, Protein 29.5
OLIVE GARDEN MEDITERRANEAN GARLIC SHRIMP (OFFICIAL RECIPE)
This is from The Olive Gardens website - www.theolivegarden.com. Now you can make this at home as well! It is nice to find a restaurant that will give out their recipes for a limited time so we can all enjoy them!
Provided by Starfire aka Wendy
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook the fettuccine in salted water with the butter until not quite al dente.
- Drain and set aside.
- Combine sauce ingredients in a saucepan and bring to a boil. Add cooked fettuccine and drained shrimp. Stir gently, over medium heat for about 10 minutes, or until seafood is cooked through and dish has a creamy consistency. It may seem thin at this point but just wait. It will thicken up.
- Serve at once.
Nutrition Facts : Calories 1428.5, Fat 91.3, SaturatedFat 41.5, Cholesterol 634.7, Sodium 871.2, Carbohydrate 88.9, Fiber 4, Sugar 2.9, Protein 63.6
GREEK SHRIMP AND ASPARAGUS RISOTTO
Make and share this Greek Shrimp and Asparagus Risotto recipe from Food.com.
Provided by Abby Girl
Categories Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring broth and 1 cup water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
- Heat oil in a large saucepan over medium-high heat. Add onion to pan; sauté 5 minutes or until tender. Stir in rice and garlic; sauté 1 minute. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total).
- Stir in asparagus and shrimp; cook 5 minutes or until shrimp are done, stirring constantly. Remove from heat; stir in cheese and remaining ingredients.
- Note: The first time I tried this recipe, I found that the asparagus was not quite cooked, so I now microwaved it for about 1 minute, then added it to the rice mixture.
Nutrition Facts : Calories 447.3, Fat 8.2, SaturatedFat 3.3, Cholesterol 234.2, Sodium 1155.6, Carbohydrate 56.4, Fiber 4.6, Sugar 7.1, Protein 35.7
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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