day 70: cooking it up/ creamy cheese risotto with grilled shrimp and asparagus (Nordstom’s knock off!)




This slideshow requires JavaScript.

Project: day 70: cooking it up/ creamy cheese risotto with grilled shrimp and asparagus (Nordstom’s knock off!)
• Difficulty rating (1=easiest, 5= way too hard!): 2 (probably a 3, but I had Adam’s help 😉
• Would I do it again? yes, it was so decadent, rich, and light at the same time. The shrimp was a touch too spicy for our  3-year-old, Morgan, but for our 6-year-old, Hayden, she ate it all up right away!
• What I would do differently: we added a few drops of truffle oil to the whole dish at the end, as well as added white wine and  salted the risotto to taste 🙂
• Items used: recipe below from:

Shrimp & Asparagus Risotto
1 medium yellow onion, chopped
1 bunch asparagus, chopped into 1 inch segments
1 pound peeled & deveined shrimp
juice of one lemon
1 t. red pepper flakes
3 garlic cloves, chopped
2 T. chopped flat leaf parsley
1 c. uncooked Arborio rice
3-4 c. chicken stock
1 c. freshly grated Parmesan cheese
olive oil

Combine shrimp, 2 T. olive oil, lemon juice, red pepper flakes, garlic, parsley, and shrimp in a small bowl. Toss to combine and let marinate in fridge for 10-15 minutes.

Meanwhile, chop onion and saute in a bit of olive oil over medium high heat.

Saute asparagus in a small pan with a bit of olive oil and a sprinkle of red pepper flakes over medium high heat. Asparagus can cook while you get the risotto going, but it only needs to saute for 10 minutes or so. When it’s crisp-tender, just turn off the heat and reserve for later.

Once the onions are sauteed, add the Arborio rice and stir. Toast the rice with the onions on medium high heat for 2 minutes or so.
Then begin adding one cup of chicken stock at a time – just enough to cover the risotto. Continue to cook the risotto and broth at medium high heat. Stir frequently.
When most of the broth has been absorbed and the rice is looking “dry”, add more broth, one cup at a time. Contrary to popular belief, you don’t need to babysit the risotto and stir it every second. You just need to stir it every once in a while. You’ll be standing by the stove to cook the asparagus and shrimp anyway so you can stir it then.

Pull shrimp out of marinade and grill at high heat on a grill pan (or just a skillet would work as well). I like my shrimp crispy, so I let them cook a while and keep turning them to get brown bits.
After you’ve added all the broth and it’s been absorbed by your Arborio rice, it should have a somewhat thick, creamy consistency. The rice should be soft but still with a chewy bite. Remove from heat and add your Parmesan. Yum, yum.
It’s time to plate up your risotto! I like to serve mine in a pasta bowl. Mound the risotto in the bowl and top with asparagus and grilled shrimp. With this recipe, you won’t even want to go out to dinner.

Until ipinterest tomorrow!
Karie J 🙂

9 responses »

  1. That looks great Karie. Was that your first time making risotto? I’ve made it a couple of times before. Not difficult at all to make, and oh sooo good. I have the arborio rice and the chicken broth…I just might make it this weekend. Love Ya

  2. Pingback: day 95: cooking it up/ chicken and mushroom pasta bake with roasted asparagus, SO good! « ipinterest

  3. Pingback: Asparagus Risotto « MummyCoupons

  4. Pingback: Asparagus Risotto

What do you think?

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s