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Caitlin Houston

Baked Shrimp and Asparagus Risotto

A delicious and easy Baked Shrimp and Asparagus Risotto recipe.
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Ingredients Method

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 tablespoon garlic minced
  • 1/4 cup finely chopped onion
  • 3/4 cup Arborio rice
  • 1/4 cup dry white wine (optional)
  • 2 to 2 1/4 cups hot water
  • 1/2 cup homemade or low sodium canned chicken stock
  • 1 lb asparagus cut into 1 inch pieces
  • 1/2 – 1lb medium cooked shrimp deveined and tails removed
  • 1 teaspoon coarse salt
  • 1/8 teaspoon freshly ground pepper
  • 1/2 cup freshly grated Parmesan cheese

Method
 

  1. Preheat oven to 425 degrees. In an ovenproof saucepan or Dutch oven, heat butter over medium heat. Add the onion and garlic and cook, stirring, until translucent, 2 to 3 minutes. Add the rice and cook, stirring to coat the grains with butter, about 2 minutes.
  2. Stir in the wine and cook until it has completely evaporated, about 1 minute. Stir in 1 1/2 cups water, the stock, salt, and pepper. Bring to a boil. Cover, transfer to the oven, and bake, until most of the liquid has been absorbed by the rice, 20 to 25 minutes.
  3. *While the risotto is in the oven, blanch the asparagus in a large pot of boiling water. Cook until bright green and place in an ice water bath to stop the cooking.
  4. Remove from oven. Stir in 1/2 to 3/4 cup water (the consistency of the risotto should be creamy), the shrimp, asparagus, and cheese. Serve immediately.