Risotto with Asparagus & Shrimp
8
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
One bite of this scrumptious risotto and you’ll agree: The nonstop stirring was worth it. A hands-on cooking technique is the best way to coax the starch from Arborio rice, yielding a creamy base for crisp-tender asparagus, plump shrimp, and fresh herbs. Fold in a bit of Parmesan and you have yourself a dream dinner.
Ingredients
Cooking spray
4 spray(s)
Asparagus
1 pound(s), trimmed and cut into 1½- to 2-inch pieces (about 3 cups)
Unsalted chicken stock
4 cup(s)
Shallot
⅓ cup(s), chopped, finely chopped
Fresh thyme
1 Tbsp, leaves
Uncooked arborio rice
1 cup(s)
White wine
⅓ cup(s), dry
Kosher salt
⅜ tsp
Black pepper
¼ tsp
Uncooked shrimp
1 pound(s), large, peeled and deveined
Grated Parmesan cheese
⅓ cup(s)
Instructions
1
In a large pot of boiling water, cook the asparagus over high heat until crisp-tender, about 2 minutes. Drain the asparagus and rinse under cold water until cool. Set aside.
2
In a medium saucepan, combine the stock and ⅓ cup water and bring to a simmer over medium-high heat. Reduce heat to low and keep warm.
3
Coat a large skillet with cooking spray and heat over medium. Add the shallot and thyme and cook until softened, about 3 minutes, stirring often. Add the rice and cook for 1 minute, stirring often. Add the wine. Increase heat to medium-high and cook until the liquid is mostly absorbed, about 2 minutes, stirring.
4
Add 1 cup of the warm stock to the pan and cook until the liquid is mostly absorbed, about 3 minutes, stirring very frequently. Continue to add the warm stock, ½ cup at a time, stirring between additions, until the liquid is mostly absorbed and the rice is almost al dente, reserving the last ⅓ cup of stock.
5
Stir in the salt and black pepper, then the shrimp. Cook until the shrimp are cooked through and the rice is tender but al dente, 3 to 4 minutes, stirring often. Remove the pan from heat. Stir in the remaining ⅓ cup of stock and the cheese. Gently fold in the asparagus. Serve immediately.
6
Serving size: about 1½ cups
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