Shrimp Risotto with Asparagus, Peas and Pepper Rings

Risotto really isn’t a difficult dish to make it just takes commitment, there’s stirring involved and you have to pay close attention, it’s a labor of love but the end result is so worth it and it ends up all in one pan!

You can make a simplified version any day of the week or you can jazz it up for a special occasion with impressive results.

Be creative, there are hundreds of variations to try, but make it your own using the flavor combinations that you like, you can never go wrong, the rice is your blank canvas.

Some of the basic rules for making a perfect risotto, besides stirring is to use a short grain rice like arborio or carnaroli, it’s going to give you that creamy texture and bite you’re looking for. Another essential is a good, heavy bottomed pan, never use nonstick!

Next, your going to need some hot broth simmering on the stove, then a little butter, olive oil, onion, cheese and wine, things you usually have stocked in your home and whatever veggies, herbs and proteins you want to add in.

I used shrimp, asparagus, peas and mini peppers that I cut into rings. All veggies and shrimp were pre-cooked ahead of time and tossed in after the basic risotto base was made.

I could be happy with just the the veggies and creamy rice all by itself but the roasted shrimp takes it over the top!

They say your not suppose to mix cheese with seafood, well too bad, I broke the rules, because a little Parmigiano Reggiano never hurt anyone and besides it truly heightens the flavor of the whole dish, so go on and be a rebel!

Shrimp Risotto with Asparagus, Peas and Pepper Rings

 

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A one pan meal that is simple, elegant, creamy and sophisticated

Author: Marie

Ingredients

• 1 quart boxed chicken broth, or homemade or vegetable if you wish
• 1 cup of arborio rice, or other short grained rice
• 1 lb. medium shrimp, peeled and deveined, fresh or frozen but patted dry
• 1 lb. asparagus, fresh cut on the diagonal
• 1 heaping cup of peas, frozen and defrosted
• 1 small bag of mini peppers, red yellow and orange cut into rings
• ½ onion, finely diced
• ½ cup dry white wine
• ½ to ¾ cup of freshly grated Parmigiano Reggiano
• 2 tablespoons butter
• olive oil

Instructions

1. Foil line a rimmed sheet pan, drizzle with olive oil and roast shrimp at 4oo degrees until plump and pink, remove and set aside.
2. Roast asparagus as well in seperate pan, drizzled with olive oil at 400 degrees, set aside.
3. Defrost peas, set aside.
4. In a small saute pan, stove top cook pepper rings until soft and slightly golden colored, set aside.
5. In a heavy bottomed pan add 1 table spoon of butter and 1 tablespoon of olive oil then toss in the onion and cook until soft.
6. Pour stock into a separate pot and start to heat up, when completely heated keep it on a simmer.
7. On medium heat, toss in the rice and toast it up a bit, stirring and coating it in the butter and olive oil.
8. Deglaze with the wine, stirring with a wooden spoon until completely dissolved.
9. Start adding 1 cup at a time of the hot stock with pan still on medium heat stirring until liquid is absorbed, when pan starts to look dry add more broth 1 cup at a time.
10. Stir, stir, stir while adding the hot broth, you might have a cup of broth leftover, or you might use it all depending on creamy result of rice.
11. The end result should be a little soupy, creamy and the rice should have a little bite to it, al dente but not rock hard or mushy, you have to be the judge.
12. Remove from heat, stir in remaining butter, and grated Parmigiano Reggiano.
13. Toss in the roasted cooked shrimp and all juices on the pan and lastly add in the cooked vegetables.

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