Risotto with Asparagus & Shrimp
8
Points® value
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Easy
Asparagus is one of the first vegetables to show up in spring, and here's the perfect way to celebrate its arrival. Sometimes risotto can come out a little thick, but there’s a simple way to fix that. To be sure you end up with the creamiest risotto, reserve a small amount of the warm stock, then stir it into the risotto just when it’s finished cooking. Risotto is one of those dishes that needs to be eaten right away, so be sure to gather your family and friends at the table just before you serve it.
Ingredients
Cooking spray
4 spray(s)
Asparagus
1 pound(s), trimmed and cut into 1 1/2- to 2-inch pieces (about 3 cups)
No-salt-added chicken stock
4 cup(s)
Shallots
⅓ cup(s), finely chopped
Fresh thyme
1 tbsp(s), leaves
Uncooked arborio rice
1 cup(s)
White wine
⅓ cup(s), dry
Kosher salt
⅜ tsp(s)
Black pepper
¼ tsp(s)
Uncooked shrimp
1 pound(s), large, peeled and deveined
Grated Parmesan cheese
⅓ cup(s)