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Aunt Lisa's Shrimp, Asparagus & Mushroom Risotto
Aunt Lisa's Shrimp, Asparagus & Mushroom Risotto

Aunt Lisa's Shrimp, Asparagus & Mushroom Risotto

2 Hr(s) 10 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 Tbsp butter, unsalted
2 Tbsp olive oil
1/2 cup onion, chopped
1/4 cup bell pepper (red or green)
1/4 cup celery, chopped
3 cloves garlic, chopped or crushed
1 cup Arborio rice
4-6 cup chicken stock*
1 cup mushrooms, sliced
1 lb asparagus, stems trimmed & cut into 1” pieces
1 lb shrimp, raw & deveined (16-20 size)
1-2 cup Parmigiano-Reggiano**, shredded or grated
7-8 leaves fresh basil, chopped, divided
Salt & pepper to taste
1 tomato, chopped
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Let's Make It
1
In a large pot, pan or wok, heat butter & olive oil on stove on medium heat. Add onions, peppers, celery & garlic & sauté until vegetables are soft. Add Arborio rice & stir constantly until rice is “toasted” (about 23 min).
2
3
Add 1 cup of liquid & stir constantly until liquid is absorbed. Repeat, adding 1 cup of liquid at a time until it is absorbed, continuing to stir constantly.
4
When rice is almost “al dente”, (softer, but still hard in the center) add mushrooms and asparagus. Once mushrooms have reduced in size, add shrimp. Continue stirring, adding liquid as needed. Add fresh basil, salt & pepper (reserving some basil for garnish). Once shrimp are no longer translucent, & rice is softer, add parmigiano-reggiano, continuing to stir & adding liquid if needed.
5
When rice is the proper consistency, (no longer hard in the middle) remove from heat.
6
Add remaining fresh basil, chopped tomato, pepper & additional parmigiano-reggiano as a garnish on top of each serving.
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