Risotto w/ Rock Shrimp, Asparagus, and Mushrms Recipe

Risotto w/ Rock Shrimp, Asparagus, and Mushrms

Category		Entrees - Maindishes
Sub Category		None
Servings		4
Preptime		45 min.
Wine/Beverage Recommendations		Chardonnay, Sauvignon Blanc, Pinot Noir

Ingredients

-	3/4 pound sliced mushrooms
-	5 cups chicken broth
-	1 tblsp olive oil
-	1-1/2 cups Arborio rice
-	1 cup white wine - chard, sauv., or chenin
-	3/4 cup parmesan cheese
-	1/2 pound rock shrimp - peeled and veined
-	1/2 pound asparagus, cut into 1 in. pieces
-	2 tblsp butter

-	1/4 cup shallots, chopped
-	salt and pepper
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Instructions


Saute the mushrooms, asparagus, in butter (approx 5 min.). Salt and pepper to taste. Set aside. Saute rock shrimp in butter. Salt and pepper to taste. (approx. 2-3 min.) Set aside. Bring the chicken broth to a simmer.


Heat olive in a large pan (to accommodate broth as added) add shallots and saute approx. 2 mins. Add the rice and stir approx. 2 min. Add 1 cup wine and stir until completely absorbed. Begin adding the simmering broth 1/2 cup at a time.


Continue string until each 1/2 cup of broth is almost absorbed prior to adding the next. After all the broth is absorbed add the mush., asparagus, shrimp, and parmesan cheese. Stir until cheese is melted. Garnish with parsley and serve.




Serving Suggestions

For best results, the flavors of mush., shrimp, aspargus are kept separate until the end.

Originally Submitted 3/20/2006

5 Out of 5 from 2 reviews

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Risotto w/ Rock Shrimp, Asparagus, and Mushrms Recipe

Risotto w/ Rock Shrimp, Asparagus, and Mushrms

Risotto w/ Rock Shrimp, Asparagus, and Mushrms Recipe - Entrees - Maindishes