Shrimp, Mushroom, and Asparagus Risotto

Rice is a staple food in many cultures and is a very versatile ingredient.  Growing up with an Indian (and jewish) background, we had a lot of rice with our meals.  But surprisingly it wasn’t until college that I actually made rice by myself.  It’s a pretty easy process, and if you have a rice cooker (which I have not yet invested in) it’s even easier.  It’s a great grain to eat with sauces too because it soaks it right up.

Risotto is also a type of rice (Arborio Rice) but unlike many other types of rices, it is much more starchy.  This scared me a little because I wasn’t sure what that mean cooking-wise.  I had only really eaten risotto in restaurants before this, so I was cautious around the idea of making a risotto dish.  But my roommate Liz seemed to know the basic process, so I decided to give this recipe a try.

Here is the recipe for Shrimp, Mushroom, and Asparagus Risotto:

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Ingredients

  • 6 cups chicken broth
  • 3 tablespoons olive oil
  • 1/2 pound white mushrooms, chopped
  • 10-15 spears of asparagus, chopped
  • 12 oz uncooked shrimp
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine
  • sea salt to taste
  • freshly ground black pepper to taste

Directions

  1. In a saucepan, warm the broth over low heat.
  2. Warm 2 tablespoons olive oil in a large skillet over medium-high heat. Stir in the mushrooms and asparagus and cook until mushrooms are soft, about 3 minutes. Add shrimp and cook until barely firm.  Remove all contents from pan and set aside.
  3. Add 1 tablespoon olive oil to skillet.  Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
  4. After the rice is done, turn heat to low and add the mushrooms, asparagus ,and shrimp back to the rice.  Cook for about 3 minutes.
  5. Remove from heat, add salt and pepper, and serve.

This recipe ended up being a lot easier than I anticipated.  It took a little longer than regular rice, but because of the chicken broth, the rice was a lot more flavorful then I expected.  This is now one a go-to recipe for Liz and I because the steps and ingredients are simple and the result is delicious! Enjoy!