RISOTTO WITH SHRIMP, ASPARAGUS, AND PEAS
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.
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Osman Bay
[email protected]This risotto is a great comfort food.
Rifatuzzaman Rifat
[email protected]This risotto is a great way to impress your guests.
ZEESHAN JUTT Ail
[email protected]This risotto is a great blank canvas for other flavors. I like to add some chopped herbs or grated cheese.
Will Byers
[email protected]I'm not sure if I would make this risotto again. It was good, but it wasn't amazing.
Krysti Ward
[email protected]This risotto is a bit pricey to make, but it's a special occasion dish.
Shafa Fatheshahi
[email protected]I followed the recipe exactly, but my risotto didn't turn out right. I'm not sure what went wrong.
Javedgul Mengal
[email protected]The risotto was too soupy for my taste.
Enos Kapoma
[email protected]The risotto was a bit bland. I think I needed to use more salt and pepper.
Brenda Mack
[email protected]I found that this risotto was a bit too rich for my taste.
Sphe Dlamini
[email protected]This risotto is a bit time-consuming to make, but it's worth it.
Frances Rodriguez
[email protected]I added some chopped sun-dried tomatoes to this risotto, and it was delicious.
Rina khan Khan
[email protected]This risotto is a great way to use up leftover shrimp and asparagus.
lexie _Z
[email protected]I made this risotto for a dinner party, and it was a huge success. Everyone raved about it.
raissa molo
[email protected]This risotto was a hit with my family. Even my picky kids loved it!
Muhin Molla
[email protected]This was my first time making risotto, and it turned out great! The recipe was easy to follow, and the dish was ready in no time.
Ajahib Nasir
[email protected]I'm not usually a fan of risotto, but this recipe changed my mind. The combination of shrimp, asparagus, and peas was perfect, and the risotto was cooked to perfection.
Ramah ken
[email protected]This risotto was absolutely delicious! The flavors of the shrimp, asparagus, and peas came together perfectly. I especially loved the creamy texture of the risotto.