Shrimp Risotto With Asparagus And Mushroom Recipes

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GARLIC SHRIMP AND ASPARAGUS RISOTTO



Garlic Shrimp and Asparagus Risotto image

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

1 (32 ounce) container chicken broth
2 tablespoons olive oil
⅓ onion, chopped
½ clove garlic, minced
3 cups Arborio rice
1 pound raw shrimp, peeled and deveined
1 pound fresh asparagus, cut into thirds
½ cup grated Parmesan cheese
3 tablespoons butter
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon chopped fresh parsley

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

WILD MUSHROOM AND ASPARAGUS RISOTTO



Wild Mushroom and Asparagus Risotto image

Provided by Alton Brown

Categories     side-dish

Number Of Ingredients 11

6 cups chicken broth
1 cup dry white wine
2 tablespoons unsalted butter
1 cup finely chopped onion
Kosher salt and freshly ground black pepper
2 cups Arborio rice
5 ounces wild mushrooms, cooked and coarsely chopped, approximately 3/4 cup
7 ounces asparagus, cooked and cut into 1-inch pieces, approximately 1 1/2 cups
2 ounces grated Parmesan, approximately 1/2 cup
1 teaspoon grated lemon zest
1/2 teaspoon freshly grated nutmeg

Steps:

  • In an electric kettle or medium saucepan with a lid, combine chicken broth and white wine and heat just to simmering. Keep warm.
  • In a large 3 to 4-quart heavy saucepan over medium heat, melt the butter. Add the onions and a pinch of salt and sweat until translucent, about 5 minutes. Add the rice and stir. Cook for 3 to 5 minutes or until the grains are translucent around the edges. Be careful not to allow the grains or the onions to brown.
  • Reduce the heat to low. Add enough of the wine and chicken stock just to cover the top of the rice. Stir or move the pan often, until the liquid is completely absorbed into rice. Once absorbed, add another amount of liquid just to cover the rice and continue stirring or moving as before. There should be just enough liquid left to repeat 1 more time. It should take approximately 35 to 40 minutes for all of the liquid to be absorbed. After the last addition of liquid has been mostly absorbed, add the mushrooms and asparagus and stir until risotto is creamy and asparagus is heated through. Remove from the heat and stir in the Parmesan, lemon zest, and nutmeg. Taste and season, to taste, with salt and freshly ground black pepper.
  • *Cook's Note: If fresh wild mushrooms are not available, reconstituted dried mushrooms can be used instead. Place 2 ounces of dried mushrooms into a bowl and cover with warm water. Allow to sit for about 30 minutes or until all the mushrooms are soft and pliable.

PRESSURE-COOKER RISOTTO WITH SHRIMP AND ASPARAGUS



Pressure-Cooker Risotto with Shrimp and Asparagus image

This speedy method of making risotto works every time! -Kim Gray, Davie, Florida

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 12

2 tablespoons olive oil
9 garlic cloves, minced, divided
2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
4 tablespoons unsalted butter, divided
1/2 cup Italian salad dressing
1 pound fresh asparagus, trimmed
1 small onion, finely diced
1-2/3 cups uncooked arborio rice
1 cup white wine
4 cups reduced-sodium chicken broth
1/2 cup shredded Parmesan cheese, divided
Salt and pepper to taste

Steps:

  • Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add 3 minced garlic cloves; cook 1 minute. Add shrimp; cook and stir until shrimp begin to turn pink, about 5 minutes. Add 1 tablespoon butter and Italian salad dressing; stir until butter melts. Add asparagus; cook until tender, 3-5 minutes. Remove and keep warm., Warm the remaining 3 tablespoons butter until melted. Add diced onion; cook until tender, 4-5 minutes. Add remaining 6 minced garlic cloves; cook 1 minute. Add rice; cook and stir for 2 minutes. Stir in 1/2 cup wine; cook and stir until absorbed. Add remaining 1/2 cup wine, broth and 1/4 cup cheese. Press cancel. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes; quick-release pressure. Serve shrimp mixture over risotto. Season with salt and pepper. Sprinkle with remaining 1/4 cup cheese.

Nutrition Facts : Calories 424 calories, Fat 15g fat (6g saturated fat), Cholesterol 157mg cholesterol, Sodium 661mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 1g fiber), Protein 26g protein.

SHRIMP 'N' SPINACH RISOTTO



Shrimp 'n' Spinach Risotto image

I enjoy concocting new, healthy recipes and spinach is one of the few vegetables that my husband will eat. My creamy risotto makes a great side dish, but doubles as a meal-in-one as well. -Jennifer Neilsen, Williamston, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 10

3-1/4 to 3-3/4 cups reduced-sodium chicken broth
1-1/2 cups chopped fresh mushrooms
1 small onion, chopped
1 tablespoon butter
3 garlic cloves, minced
1 cup uncooked arborio rice
1 package (6 ounces) fresh baby spinach, coarsely chopped
1 pound cooked medium shrimp, peeled and deveined
1/2 cup shredded Parmesan cheese
1/4 teaspoon pepper

Steps:

  • In a small saucepan, heat broth and keep warm. In a large nonstick skillet, saute mushrooms and onion in butter until tender, about 3 minutes. Add garlic; cook 1 minute longer. Add rice; cook and stir for 2-3 minutes. Carefully stir in 1 cup heated broth. Cook and stir until all of the liquid is absorbed., Add remaining broth, 1/2 cup at a time, stirring constantly. Allow liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes. , Add the spinach, shrimp, cheese and pepper; cook and stir until spinach is wilted and shrimp are heated through.

Nutrition Facts : Calories 405 calories, Fat 8g fat (4g saturated fat), Cholesterol 187mg cholesterol, Sodium 906mg sodium, Carbohydrate 47g carbohydrate (3g sugars, Fiber 2g fiber), Protein 35g protein.

MUSHROOM AND ASPARAGUS RISOTTO



Mushroom and Asparagus Risotto image

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

1 pound assorted mushrooms, such as oyster and cremini, cleaned
1 ounce dried porcini mushrooms
1 bunch asparagus, trimmed
1/2 cup plus 1 tablespoon olive oil, plus more for serving
1 large clove garlic, finely chopped
1 onion, finely chopped
2 cups Arborio rice
1 cup dry white wine
Coarse salt and freshly ground black pepper
6 tablespoons unsalted butter
1 cup freshly grated parmesan cheese

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.

SHRIMP AND SPRING VEGETABLE RISOTTO



Shrimp and Spring Vegetable Risotto image

Provided by Food Network

Categories     appetizer

Time 1h15m

Number Of Ingredients 14

3 tablespoons unsalted butter
3 tablespoons fruity olive oil
1/2 cup chopped scallion (white part only)
2 celery stalks, peeled and chopped
1/2 cup (packed) chopped flat-leaf parsley
2 cups ambra rice
4 cups Fish Broth, Clam Broth, Chicken Broth or canned chicken broth
3/4 pound asparagus, trimmed, peeled and cut into 2-inch lengths
1 pound medium shrimp, peeled, deveined and cut in half crosswise
3/4 cup shelled fresh peas or frozen tiny peas, defrosted in a sieve under warm running water
1 to 2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped scallion (green part only)
1/2 cup freshly grated Parmesan cheese

Steps:

  • In microwave oven heat butter and oil in a 14 by 11 by 2-inch dish, uncovered, at 100 percent for 3 minutes. Add scallion whites, celery, parsley, and rice and stir to coat. Cook, uncovered, at 100 percent for 4 minutes.
  • Stir in broth and cook, uncovered, at 100 percent for 12 minutes. Add asparagus, shrimp, and peas and stir well. Cook, uncovered, for 12 minutes more.
  • Remove from oven. Stir in salt and pepper. Cover loosely with paper toweling and let stand for 8 to 10 minutes. Uncover, sprinkle with scallion greens and cheese, and serve.

MUSHROOM AND SHRIMP RISOTTO



Mushroom and Shrimp Risotto image

This is a simple, creamy risotto dish made special with sauteed shrimp.

Provided by STORMYSHORES

Time 1h10m

Yield 6

Number Of Ingredients 12

1 ¼ cups low-sodium chicken broth
1 ¼ cups Arborio rice
2 tablespoons extra-virgin olive oil
12 ounces uncooked medium shrimp, peeled and deveined
1 tablespoon Italian seasoning, divided
salt and ground black pepper to taste
1 (8 ounce) package sliced mushrooms
2 medium onions, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 tablespoon minced garlic
¾ cup grated Parmesan cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring chicken broth to a boil over medium heat. Add rice, reduce heat, and simmer until almost all liquid is absorbed, about 20 minutes.
  • Meanwhile, heat olive oil in a skillet over medium heat. Add shrimp and saute until bright pink on the outside and the meat is opaque, 3 to 4 minutes. Season with 1 teaspoon Italian seasoning, salt, and pepper. Remove to a bowl with a slotted spoon, leaving any garlic and juices in the skillet.
  • Saute mushrooms, onions, bell peppers, and garlic in the same skillet until tender, 5 to 7 minutes. Add remaining 2 teaspoons Italian seasoning and season with salt and pepper.
  • Stir shrimp and risotto into the vegetable mixture. Transfer to a 9x13-inch pan, top with Parmesan cheese, and cover.
  • Bake in the preheated oven for 30 minutes.

Nutrition Facts : Calories 352 calories, Carbohydrate 46.5 g, Cholesterol 94.8 mg, Fat 8.7 g, Fiber 2.6 g, Protein 21.1 g, SaturatedFat 2.7 g, Sodium 264.2 mg, Sugar 3.7 g

RISOTTO WITH ASPARAGUS



Risotto With Asparagus image

Provided by Moira Hodgson

Categories     dinner, side dish

Time 35m

Yield 6 servings

Number Of Ingredients 10

1 pound fresh asparagus
2 shallots, minced
1 red pepper, seeded and chopped
3 tablespoons unsalted butter
1 tablespoon vegetable oil
2 cups raw Italian arborio rice
1 to 1 1/2 quarts hot chicken stock
Coarse salt and freshly ground pepper to taste
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped chives

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

RISOTTO WITH ASPARAGUS AND MORELS



Risotto With Asparagus And Morels image

Provided by Moira Hodgson

Categories     dinner, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 ounces dried morels, soaked for 30 minutes in warm water
6 ounces fresh morels
2 shallots, minced
3 tablespoons unsalted butter
About 5 cups hot chicken stock
1 tablespoon olive oil
1 1/2 cups Arborio rice
Coarse salt and freshly ground pepper to taste
1/2 cup dry white wine
8 asparagus spears, sliced on the bias into one-inch pieces
1/2 cup freshly grated Parmesan cheese
1 tablespoon parsley, chopped

Steps:

  • Scoop the dried morels up from their soaking liquid and squeeze them, letting them drain back into the bowl. Follow by straining the soaking liquid through several layers of cheesecloth and then rinse the morels under running water before slicing them.
  • Prepare the fresh morels. Rinse the morels quickly under cold running water and dry them with paper towels. Slice the tops and stems. In a small skillet, soften the shallots in one tablespoon of the butter over moderate heat. Add all the mushrooms and the strained soaking liquid, cover and cook gently for five minutes. Meanwhile, bring the chicken stock to a slow simmer.
  • Heat one tablespoon butter and the olive oil in a large, heavy skillet and add the rice. Cook, stirring, until the grains are coated with the butter. Add a cup of the hot stock and cook, stirring frequently, until the rice has absorbed the liquid. Add the mushrooms and season them with salt and pepper to taste, and add the white wine.
  • When the liquid has evaporated, add the asparagus, reserving the tips in another one-half cup of the stock. Continue adding the stock, one-half cup at a time as the rice absorbs the liquid, stirring continuously. Add the asparagus tips after the rice has cooked for about 12 minutes, and continue adding the broth, one-half cup at a time, stirring frequently. Continue adding liquid and stirring until the rice is creamy and tender, but just slightly al dente. Correct seasoning, stir in the Parmesan cheese and the remaining butter and sprinkle with parsley.

Nutrition Facts : @context http, Calories 606, UnsaturatedFat 9 grams, Carbohydrate 80 grams, Fat 20 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 9 grams, Sodium 1226 milligrams, Sugar 8 grams, TransFat 0 grams

ASPARAGUS AND MUSHROOM RISOTTO



Asparagus and Mushroom Risotto image

Make and share this Asparagus and Mushroom Risotto recipe from Food.com.

Provided by Mary Jenny

Categories     Vegetable

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 10

1/4 cup oil (canola and vegetable Mazola oil blend)
1 cup diced onion
2 fresh garlic cloves, minced
1/2 cup dry white wine
2 cups arborio rice
6 cups chicken broth
fresh asparagus, trimmed and cut into 3 cm pieces
250 g small portabella mushrooms, sliced
3/4 cup parmesan cheese, shredded
salt and pepper, to taste

Steps:

  • Heat 1/4 cup oil in a large sauce pan over medium heat. Add onion and garlic; cook for 3 to 4 minutes until softened.
  • Increase heat to high, add white wine and cook until almost dry; about 3 to 4 minutes. Add rice and stir until completely coated with oil and cook for 2 minutes.
  • Add 1 cup of chicken broth, stirring constantly until most of the liquid is absorbed by the rice.
  • Gradually stir in remaining broth 1 cup at a time; cooking and stirring until liquid is absorbed before adding the next cup.
  • Heat 3 tablespoons oil in a large nonstick skillet. Add asparagus and sauté for 1 minute then stir in mushrooms. Cook for 2 to 3 minutes, or until mushrooms just begin to sweat.
  • Remove from heat and set aside until risotto is nearly finished cooking.
  • Risotto is ready after the last cup of broth has been stirred in and rice has thickened.
  • Remove from heat and stir in asparagus, mushrooms and parmesan cheese. Season with salt and pepper; top with additional shaved parmesan, if desired, and serve immediately.

Nutrition Facts : Calories 449.3, Fat 14.6, SaturatedFat 3.9, Cholesterol 11, Sodium 944.4, Carbohydrate 59.1, Fiber 2.9, Sugar 3.2, Protein 15.3

SHRIMP AND MUSHROOM QUINOA RISOTTO



Shrimp and Mushroom Quinoa Risotto image

Categories     Milk/Cream     Mushroom     Parmesan     Quinoa     Clam     Shrimp     White Wine     Gourmet

Yield Makes 8 main-course servings

Number Of Ingredients 28

For clam broth
8 cups cold water
2 lb small hard-shell clams (2 to 2 1/2 inches in diameter)
1 celery rib, coarsely chopped
1 large carrot, coarsely chopped
1/2 large red onion, coarsely chopped
1 Turkish or 1/2 California bay leaf
1/4 teaspoon black pepper
For quinoa
2 cups quinoa (12 ounces)
2 lb medium shrimp in shell (31 to 35 per pound), peeled and deveined
1 1/2 teaspoons salt
1/3 cup vegetable oil
1 tablespoon achiote (annatto) seeds
1/2 stick (1/4 cup) unsalted butter
1/2 teaspoon black pepper
1/2 lb cremini or button mushrooms, trimmed and sliced (3/4 inch thick; 3 cups)
1/2 lb oyster mushrooms, trimmed and large caps halved lengthwise (2 3/4 cups)
1 (5- to 6-oz) portabella mushroom cap, sliced (1/4 inch thick)
2 tablespoons olive oil
1/2 large red onion, thinly sliced
2 garlic cloves, thinly sliced
2 tablespoons bottled aj amarillo purée
1 cup dry white wine
3/4 teaspoon crumbled saffron threads
1/2 cup heavy cream
1/4 lb finely grated Parmigiano-Reggiano (2 cups)
3 tablespoons chopped fresh basil

Steps:

  • Make clam broth:
  • Combine all broth ingredients in a 4- to 6-quart heavy pot and simmer, partially covered, 30 minutes. Pour through a fine-mesh sieve, then discard solids. Transfer broth to a 3-quart heavy saucepan and cover.
  • Prepare quinoa:
  • Wash quinoa in 3 changes of cold water in a bowl, draining in fine-mesh sieve between changes of water. Return quinoa to bowl.
  • Pat shrimp dry and sprinkle with teaspoon salt.
  • Heat vegetable oil and achiote seeds in a 1 1/2- to 2-quart heavy saucepan over low heat until oil is bright yellow, about 10 minutes. Pour oil through sieve into cleaned 4- to 6-quart heavy pot, discarding seeds.
  • Add 1 tablespoon butter to oil in pot and heat over moderately high heat until foam subsides, then cook shrimp and 1/4 teaspoon pepper, stirring, until shrimp are almost cooked through, 3 to 5 minutes. Transfer to a large bowl using a slotted spoon. (Do not clean pot.)
  • Heat 2 tablespoons butter in pot over moderate heat until foam subsides, then cook mushrooms with 1/2 teaspoon salt and remaining 1/4 teaspoon pepper, stirring and scraping up any brown bits from bottom of pot, until mushrooms are softened and exude liquid, about 5 minutes. (If mushrooms do not exude liquid, add 1/2 cup water to help scrape up any brown bits.) Add mushrooms with liquid to shrimp. (Do not clean pot.)
  • Heat olive oil and remaining tablespoon butter in pot over moderate heat until foam subsides, then cook onion, garlic, and remaining 1/2 teaspoon salt, stirring occasionally, until onion is softened, about 5 minutes. Add quinoa and aj amarillo and cook, stirring, 5 minutes. Add wine and saffron, then simmer briskly, stirring constantly, until wine is absorbed, about 5 minutes.
  • Meanwhile, bring clam broth to a simmer and stir, then keep at a bare simmer.
  • Add 1/2 cup broth to quinoa and simmer briskly, stirring constantly, until broth is absorbed. Continue simmering and adding hot broth, about 1/2 cup at a time, stirring quinoa frequently and letting each addition be absorbed before adding the next, until quinoa is tender and its germs separate from grains, about 30 minutes total. (There will be some broth left over.)
  • Stir cream into risotto and bring to a simmer over moderate heat, then add shrimp mixture with any juices and cook, stirring, until shrimp are just cooked through, 1 to 2 minutes. Remove from heat and stir in cheese and 2 tablespoons basil, then season with salt and pepper. Serve sprinkled with remaining tablespoon basil.

LEMONY RISOTTO WITH ASPARAGUS AND SHRIMP



Lemony Risotto With Asparagus and Shrimp image

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

3 cups reduced-sodium chicken broth
2 cups water
3/4 lb asparagus, trimmed and cut into 1 inch pieces
1 small onion, finely chopped
4 tablespoons unsalted butter, divided
1 1/4 cups arborio rice
1/4 cup dry white wine
3/4 lb medium shrimp, peeled and deveined
1 tablespoon grated lemon zest
1/4 cup grated parmesan cheese
2 tablespoons chopped flat leaf parsley

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).

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2004-03-31 Shell the shrimp and add the shells to the saucepan. Cover with at least 5 cups of water or asparagus stock and bring to a boil. Reduce to a simmer and cook at least 30 minutes to make a mild stock.
From latimes.com


ASPARAGUS AND MUSHROOM RISOTTO | JAMIE OLIVER RECIPES
asparagus-and-mushroom-risotto-jamie-oliver image
Bring 600ml of water to the boil in a medium pan, add the stock cube or pot and stir to dissolve. Keep over a low heat. Place another pan over a medium heat with a drizzle of oil, then add the garlic, mushrooms and a small pinch of sea salt …
From jamieoliver.com


RISOTTO WITH ASPARAGUS AND WILD MUSHROOMS RECIPE | MYRECIPES
Heat oil in a large nonstick skillet over medium heat. Add shallots, garlic, and cremini mushrooms; sauté 6 minutes or until tender. Stir in rice; cook 1 minute.
From myrecipes.com


SHRIMP AND ASPARAGUS RISOTTO - HONESTCOOKING.COM
2016-09-07 Saute 2 - 3 minutes or until they begin to soften. Add garlic and cook 1 minute longer, or until fragrant. Pour in rice and continue to cook, stirring constantly for 3 - 5 minutes or until rice begins to brown and oil is absorbed. Add wine, stir, cover, and drop heat to medium low. Cook for about 2 minutes.
From honestcooking.com


PAN-SEARED SHRIMP AND ARUGULA RISOTTO RECIPE | MYRECIPES
Add shrimp to pan; cook 1 minute. Remove pan from heat; set aside. Step 3. Heat remaining 1 tablespoon oil in a large saucepan over medium heat. Add shallots and garlic to pan; cook 5 minutes or until tender, stirring frequently. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 1 minute or until the liquid is nearly absorbed ...
From myrecipes.com


SHRIMP AND ASPARAGUS RISOTTO RECIPE | HELLOFRESH
Shrimp and asparagus are sautéed and tossed into a creamy parmesan risotto. Top it off with some parsley for color and more parm for a salty finish! This simple and elegant meal is perfect for jazzing up any weeknight dinner. Shrimp and asparagus are sautéed and tossed into a creamy parmesan risotto. Top it off with some parsley for color and more parm for a salty …
From hellofresh.com


MUSHROOM AND ASPARAGUS RISOTTO RECIPE - BBC FOOD
Method. Heat the oil in a wide-based shallow saucepan. Add the onion and garlic and fry for a few minutes over a high heat. Stir in the rice to coat the grains. Pour in the wine and boil for a few ...
From bbc.co.uk


10 BEST MUSHROOMS ASPARAGUS SHRIMP RECIPES | YUMMLY
2022-06-13 Fried Shrimp and Asparagus Salad On dine chez Nanou. olive oil, peeled prawns, dill, orange, radishes, arugula, seeds and 1 more. Pea Soup with Prawns and Asparagus. On dine chez Nanou. chicken bouillon, sour cream, Espelette pepper, …
From yummly.com


SPRING ASPARAGUS AND SHRIMP RISOTTO RECIPE | HELLOFRESH
1. Prep the ingredients: Bring 4 cups water and the stock concentrate to a simmer in a small pot over low heat. Remove the shrimp from the fridge and bring to room temperature. Trim and discard the bottom inch from the asparagus, then cut into 1-inch pieces. Halve, peel, and finely chop half the onion. Finely chop the garlic.
From hellofresh.com


MARY BERRY MUSHROOM & ASPARAGUS RISOTTO RECIPE | QUICK …
Add the mushrooms and the asparagus tips and stir for about 3 minutes until well combined with the rice and just softened. Remove from the heat. Add the Parmesan, chives and butter and season to taste with salt and pepper. Stir and cover with …
From thehappyfoodie.co.uk


ASPARAGUS RISOTTO | RICARDO
Preparation. In a saucepan, sauté the onion in the oil over medium heat until translucent, about 5 minutes. Add the rice and cook for 1 minute, stirring to coat. Add the wine and reduce until almost dry. Add the broth, 250 ml (1 cup) at a time, stirring frequently until the liquid is completely absorbed before adding more broth.
From ricardocuisine.com


CREAMY ASPARAGUS AND MUSHROOM RISOTTO | FOODLAND ONTARIO
Break off and discard tough ends from asparagus; cut into 1-1/2-inch (4 cm) diagonal pieces. In large pot of boiling water, cook asparagus, uncovered for 3 to 5 minutes or until tender-crisp. Drain and rinse under cold water. Set aside. In heavy saucepan, heat oil over medium-high heat. Add onion, garlic and mushrooms; cover and cook for about ...
From ontario.ca


10 BEST MUSHROOMS ASPARAGUS SHRIMP RECIPES | YUMMLY
orange, arugula, peeled prawns, seeds, asparagus, dill, olive oil and 1 more. Pea Soup with Prawns and Asparagus. On dine chez Nanou. sour cream, fresh dill, Espelette pepper, black bread, frozen peas and 4 more.
From yummly.com


MUSHROOM AND ASPARAGUS RISOTTO RECIPE - SERIOUS EATS
2022-02-03 Remove from microwave. Using a slotted spoon, transfer rehydrated mushrooms to a cutting board and roughly chop. Add rice to chicken stock and stir with a wooden spoon to release starch. Strain through a fine-mesh strainer set over a 2 …
From seriouseats.com


ASPARAGUS & MUSHROOM RISOTTO RECIPE | EATINGWELL
For this deep, rich red-wine mushroom risotto recipe with fresh spring asparagus, we like it best when it's made with mushroom broth (which you can find in well-stocked supermarkets), but any type of vegetarian broth works.
From eatingwell.com


ASPARAGUS AND SHRIMP RISOTTO RECIPE | CDKITCHEN.COM
directions. Cut off the bottom 1 to 1 1/2 inches of the asparagus spears. Thinly slice the bottoms and add them to a large saucepan along with the trimmings from the minced onion. Shell the shrimp and add the shells to the saucepan. Cover with at least 5 cups of water or asparagus stock and bring to a boil. Reduce to a simmer and cook at least ...
From cdkitchen.com


CAULIFLOWER RISOTTO WITH ASPARAGUS AND MUSHROOMS
2017-05-30 Soften a minute or two then add the garlic. Cook for around 3-5min until the onion has softened. While the onion is cooking, slice the mushrooms. Trim the asparagus and cut into short lengths. Add the mushrooms to the pan, cook a minute then add the asparagus and cook another minute or two. Add the cauliflower, wine and lemon juice to the pan.
From carolinescooking.com


SHRIMP AND BAY-SCALLOP RISOTTO WITH MUSHROOMS RECIPE
Stir in the dried mushrooms and 1/2 cup of the simmering stock; cook, stirring frequently, until the stock has been absorbed. The rice and the stock should bubble gently; adjust the …
From foodandwine.com


ROASTED TOMATO, MUSHROOM AND ASPARAGUS RISOTTO - EMERILS.COM
Directions. Rub each tomato with 1 tablespoon of the olive oil and place on a baking sheet and roast for 15 to 20 minutes. Remove from the oven and when cool enough to handle remove the skins and roughly chop the tomatoes. Set aside. In a saute pan, heat the remaining olive oil. When the pan is hot, saute the shallots, garlic for 1 to 2 minutes.
From emerils.com


PRESSURE COOKER SHRIMP AND ASPARAGUS RISOTTO WITH MUSHROOMS
Pressure cooker shrimp and asparagus risotto with mushrooms recipe: Try this Pressure cooker shrimp and asparagus risotto with mushrooms recipe, or contribute your own.
From bigoven.com


SHRIMP AND ASPARAGUS RISOTTO - BIGOVEN.COM
Cook asparagus in large pan filled with about 2 inches of water (asparagus should fit in one layer across bottom of pan), covered, about 5 minutes. Remove asparagus (reserve water) and rinse with cool water to prevent further cooking. Cook shrimp in seperate pan with 1 tablespoon of olive oil, salt and pepper.
From bigoven.com


SAFFRON, SHRIMP AND ASPARAGUS RISOTTO – 30 MINUTES RISOTTO
Part1 - Cooking the Asparagus and Shrimp: Heat a large skillet and melt butter+oil in it. Add minced garlic and let it soften for about 20 seconds, then add asparagus. Stir and cook for a couple of minutes. Add shrimp and saute everything till shrimp is cooked (about 3-4 minutes). Remove from pan and keep aside.
From easycookingwithmolly.com


CREAMY AVOCADO RISOTTO WITH SHRIMP AND MUSHROOM | METRO
Preparation. In a large sauté pan, add 1 tablespoon (15 ml) of olive oil, along with the mushrooms and sauté over medium-high heat until they are softened and golden, 3-4 minutes. Season with salt and pepper, remove onto a plate and set aside. Add remaining olive oil to pan along with the shrimp. Season with salt, pepper, and red pepper flakes.
From metro.ca


ASPARAGUS RISOTTO WITH SHRIMP AND LEMON RECIPE
2005-04-05 Ingredients. 1 1/2 lbs. large asparagus, trimmed; 4 cups chicken broth, preferably reduced salt; 1/2 shallot, chopped; 2 tablespoons olive oil; 1 cup Aborio (short grain) rice
From farmanddairy.com


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