Any meal that you can easily make in one pan is always my favorite way to cook during the week! This dish is easy and delicious.
Shrimp and risotto are two of my favorite foods, so this recipe is one of my personal favorites. My kids all LOVE shrimp, so I make a lot. Adjust the recipe for your own family 🙂 Enjoy! Jenn
Recipe adapted from Iowa Girl Eats
2-1/2 cups chicken broth
1 Tablespoon olive oil
2 Tablespoons minced onion or shallot
3/4 cups arborio rice
1/4 cup dry white wine (I used pinot grigio)
1/2 cup chopped asparagus
1-2 lbs of jumbo shrimp, peeled & deveined
1/3 cup freshly grated parmesan cheese
salt & pepper
Bring chicken broth to a boil in a small saucepan. Reduce heat to low and keep hot.
In a medium-sized saucepan, melt olive oil over medium heat then add onion and saute until translucent, about 3 minutes. Add rice then stir to coat in butter. Add wine then stir until nearly absorbed by rice. Add 1/2 cup chicken broth to pan and stir continuously until broth is absorbed. Continue adding broth, 1/2 cup at a time, stirring until nearly absorbed before adding more.
When there’s about 3 additions of broth left, add asparagus pieces and continue stirring. When there’s 2 additions of broth left, add shrimp and continue stirring. Taste rice and determine if you will need to use all 2-1/2 cups broth to get the rice to a chewy-tender consistency.
To finish, stir in parmesan cheese then add pepper and salt to taste.