3/4 lb Pencil-Thin Asparagus, tough ends removed and cut into 1/4 inch lengths
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Kosher Salt
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Freshly Ground Black Pepper
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49oz Low Sodium Chicken Broth
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4 Tablespoons (1/2 Stick) Unsalted Butter
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2 Cups Arborio Rice
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1/2 Cup Dry White Wine
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1 lb Shrimp Peeled, Deveined, and Coarsely Chopped
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1/2 Cup (2oz) Freshly Grated Parmesan Cheese
Instructions
In a large skillet over medium-high heat, warm the oil and swirl to coat the bottom of the pan. Add the garlic and mushrooms and saute until the mushrooms begin to brown, 2 to 3 minutes. Add the asparagus and cook, stirring constantly, until the asparagus is tender, about 2 minutes longer. Season to taste with salt and pepper, then remove from the heat and set aside.
Bring the broth just to a simmer in a 3 quart saucepan. In a heavy 4 quart saucepan over medium heat, melt 3 tablespoons of the butter. Add the rice and stir until the grains are well coated with the butter about 2 minutes. Add the wine, let it come to a boil, and then cook, stirring constantly, until the wine mostly evaporates.
Add 1/2 cup of the broth to the rice and cook, stirring frequently, until the rice has almost completely absorbed the liquid. Adjust the heat so the risotto is kept at a slow simmer. Repeat, adding 1/2 cup broth at a time and always waiting until it is almost fully absorbed before adding more. Reserve 1/4 cup broth for adding at the end. After about 18 minutes, the rice will be plump, creamy, and cooked through but still slightly chewy. Stir in the shrimp along with the mushroom mixture and cook until the shrimp are cooked through, about 2 minutes. Add the remaining 1/4 cup broth, the remaining 1 tablespoon butter, and the 1/2 cup parmesan cheese. Season to taste with salt and pepper
Originally Submitted
7/28/2010
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