Shrimp & Asparagus Risotto - (the Olive Garden) - Official

Total Time: 33 mins Preparation Time: 8 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 18 shrimp, shelled and deveined
• 8 cups chicken broth
• 2 tablespoons extra virgin olive oil (colaviata or or your choice)
• 1/2 cup dry wine
• 1/2 cup butter
• 1 1/2 cups parmesan cheese
• salt & pepper
• 1/2 lb asparagus spear, fresh stemmed and cut into 1-inch pieces
• 1 cup tomato, chopped
• 1/2 cup yellow onion
• 2 cups arborio rice
• fresh parsley, chopped

Recipe

• 1 simmer: chicken broth on low heat until needed.
• 2 heat: oil over medium heat.
• 3 add onions and cook for 3 minutes, or until translucent.
• 4 stir in rice and cook for 1 minute, then add wine.
• 5 add ½ of broth and stir until completely absorbed.
• 6 repeat until 4 cups of broth have been added.
• 7 stir the risotto frequently to prevent sticking.
• 8 add: asparagus and shrimp to the remaining broth and cook for about 2 minutes, or until shrimp is pink.
• 9 remove asaparagus and shrimp from the broth and then add them to the risotto mixture.
• 10 add ½ cup of the broth at a time until desired creaminess is reached (there may be broth left over).
• 11 once the broth is absorbed, add butter, parmesan cheese and salt and pepper to taste.
• 12 garnish with chopped tomatoes and parsley.