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Paganini's Pantry

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Shrimp and Asparagus Risotto

. Posted in Paganini's Pantry

Serves 8

 

2 tablespoons olive oil
1 tablespoon unsalted butter
½ cup onion, diced
2 cloves garlic, minced
2 cups uncooked Arborio rice
1 cup dry white wine
4 cups warm chicken stock
1 teaspoon salt
1/2 teaspoon white pepper
1 tablespoon unsalted butter 
½ lb. Asparagus, blanch & cut up
1 cup frozen baby green peas

1 lb. raw shrimp, shelled
½ tablespoon lemon zest
1 tablespoon Italian parsley, minced
1/4 cup freshly grated Parmigiano-Reggiano cheese

 

Instructions:

In a pot of boiling water, blanch asparagus and peas. Set aside

Heat oil and 1 tablespoon butter in a large sauté pan with sides. Add onions and cook until transparent. Add garlic and dry rice. Cook until rice is coated and begins to become fragrant about 2-3 minutes. 

Add wine 1/4 cup at a time, stirring until it evaporates.

Slowly add 1/2 cup of warmed stock while stirring. Continually add stock in stages until it evaporates while constantly stirring rice for 23 minutes over medium heat.  Add shrimp and allow to cook in risotto. 

At the end of the cooking time, when risotto is "al dente", stir in remaining butter, asparagus, peas, zest, salt and pepper.

Add cheese and parsley, serve immediately.

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