Shrimp Risotto with Asparagus, Peas and Pepper Rings
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A one pan meal that is simple, elegant, creamy and sophisticated
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.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2015/05/shrimp-risotto-with-asparagus-peas-and-pepper-rings.html