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:
- 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
- In a saucepan, warm the broth over low heat.
- 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.
- 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.
- 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.
- 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!