Place stock in large pot and heat through. In separate saucepan, saute the onions and 2 cloves of garlic until soft but not browned. Add the rice and about 1/2 tsp of salt and pepper-stir contantly for 1-2 minutes-stir so it doesn't brown
Using a ladle, pour warmed stock 1 ladle at a time into the pot, stirring constantly. Don't add next ladle until liquid is absorbed. Keep at low simmer. Keep adding stock until rice is all dente.
In separate pan, melt 2 tbsp butter and add 2 tsp garlic and red pepper flakes. Add shrimp and asparagus. Add salt/pepper to taste. When shrimp almost completely pink, add 2-3 tbsp of chicken stock.
To serve, place risotto on dish and ladle the shrimp and asparagus mixture on top-pour reserved sauce from shrimp on top as desired.
Originally Submitted
3/18/2007
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