RISOTTO WITH SHRIMP, ASPARAGUS, AND PEAS

RISOTTO WITH SHRIMP, ASPARAGUS, AND PEAS image

Yield Makes 4 servings

Number Of Ingredients 9

6 cups chicken stock/broth
¼ cup extra-virgin olive oil
2 cups Arborio or Carnaroli rice
1 cup dry white wine, at room temperature
1/4 cup fresh or frozen peas (thawed)
1 cup fresh asparagus, cut into 1" pieces
8 ounces medium shrimp, peeled and deveined
2 T freshly shredded Parmesan chese
salt & freshly ground pepper

Steps:

In a saucepan over medium heat, bring the stock to a gentle simmer and maintain over low heat. In a large, heavy saucepan, heat the oil over medium heat. Add the onion and sauté until softened, about 4 minutes. Add the rice and stir until each grain is well coated with oil and translucent with a white dot in the center, about 3 minutes. Add the wine and stir until it is completely absorbed. Add the simmering stock a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed (but the rice is never dry on top) before adding the next ladleful. After 10 minutes of cooking, add the asparagus. When the rice is almost tender and looks creamy, after about 20 minutes, add the peas and shrimp. (If a softer rice is desired, continue to cook and add broth until you reach the desired level of tenderness.) Cook a few more minutes, until the shrimp are pink and the peas are heated through; remove from the heat and stir in the Parmesan. Season to taste with salt and pepper and serve at once.