March 2, 2011

Shrimp and Asparagus in a Champagne Risotto

This recipe I have had for quite a number of years. It is a nice Spring dish that is actually rather easy to execute, just don't forget to choose the small pencil thin asparagus for this recipe. Pair the risotto with a Chardonnay and Gorgonzola salad to round out your meal.


3 T butter
1 large onion, chopped
5 1/2 c. chicken or vegetable broth
2 c. Arborio rice
1 lb fresh or frozen cleaned shrimp
1/2 lb asparagus cut into 1 inch pieces
**1/2 c. white or sparkling wine
3 grinds of fresh pepper


In a large skillet, saute the onion in the butter until the onion is translucent. Add rice to skillet and coat with butter and onions. In the meantime heat the broth in a separate pot. Add a ladle of broth to rice and stir until it is absorbed, repeating the process until all the broth is gone. Add the asparagus with the last ladle of broth. Continue to cook and when rice is about done, add the wine, pepper and shrimp. Cook until shrimp is opaque and the wine has been absorbed by the rice.
Rice should be slightly al dente and coated with enough broth so that the grains cling together on a spoon.

**You can purchase pony bottles of champagne, they come in packs of 4. This way you don't have to uncork a regular size bottle for the small amount called for in the recipe.

Makes 6 servings.

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