- 1 lb shrimp, peeled and deveined
- 1 cup Arborio rice
- 1/4 cup dry white wine
- 2 shallots, chopped
- 1/4 cup Parmesan cheese, grated
- 3 cups low-sodium chicken broth, plus extra as needed
- 5 saffron strands
- 1 lb asparagus
- 1 red onion, finely sliced
- ½ bunch chives, chopped
- 1/4 cup heavy cream
- Extra virgin olive oil
- Sea salt and freshly ground black pepper
Instructions / directions
Steam the asparagus for 4-5 minutes until just tender, then rinse under cold water. Drain and chop into small pieces.
Heat the oil in a pan and gently fry the shallots until softened but not colored. Add the rice and saffron and cook for 2 minutes, stirring frequently. Add the white wine and cook until liquid evaporates.
Add the fish stock to the rice, one ladle at a time, stirring and waiting until it has been fully absorbed before adding the next. This should take about 15-20 minutes. Set aside once all liquid has been absorbed.
Add the grated Parmesan cheese (retain some for garnish), cream and asparagus to the risotto and stir until incorporated. Season with salt and pepper.
Heat 2 tbs of the oil in a large sauté pan over medium heat. Add the shrimp, season with salt and pepper and cook until opaque in the center, about 3 minutes. Then stir shrimp into risotto. To serve, divide the risotto into bowls, top with Parmesan, finely sliced red onion and chopped chives.Print