Shrimp Asparagus Rice Meal (Print Version)
# Ingredients:
→ Core Elements
01 -
6 cups chicken broth
02 -
4 Tablespoons unsalted butter
03 -
1 minced shallot
04 -
4 garlic cloves, crushed or finely chopped
05 -
1-1/2 cups arborio rice
06 -
1/2 cup light white wine (try pinot grigio or sauvignon blanc)
→ Veggies & Seafood
07 -
1 cup asparagus, cut into 1-inch bits
08 -
1 lb (450g) jumbo shrimp sized 16/20, peeled with tails off
→ Final Touches
09 -
1 cup grated fresh parmesan
10 -
Salt and coarse black pepper, as needed
# Instructions:
01 -
Get your chicken broth bubbling in a medium pot over high heat, then switch it off and cover it to keep everything hot.
02 -
Drop butter into a big 28-30cm pan over medium heat and cook the shallot until it's soft, about 2-3 minutes. Toss in garlic and cook until it smells amazing, another minute or so.
03 -
Dump in rice and mix it around to get it coated with butter, stirring for a minute. Pour in wine and keep slowly stirring until the rice soaks it all up - this happens pretty fast.
04 -
Pour in 120ml (one ladle) of hot broth and stir gently until the rice drinks it up. Keep adding broth one ladle at a time, always stirring slowly until each portion almost disappears before adding more.
05 -
When you've got about 4 ladles of broth left to go, throw in the asparagus and keep cooking. With roughly 2 ladles left, add your shrimp and continue stirring until the rice feels tender and shrimp turns pink. The whole thing should take around 35-40 minutes. Don't worry if the rice gets tender before using all the broth - you don't have to use every drop.
06 -
Turn the heat off, stir in your parmesan, then add salt and pepper how you like it. Dish it up right away.
# Notes:
01 -
I like using fatter asparagus stalks better than skinny ones in this dish. If you can only find thin spears, wait until there's just 3 ladles of broth left before adding them so they don't turn mushy.