Today I had all intentions of getting up early, getting a run in, and finally starting on thank you notes for our June 11th wedding. Then I slept until 10, wasted entirely too much time on this website, and browsed the isles of the grocery store for hours dreaming up tonight’s dinner. Meet my new main man: Risotto!
Cheesy Garlic Shrimp & Asparagus Risotto
3-5 cups vegetable or chicken broth
2 tablespoons olive oil
1 cup chopped onion
2 tablespoons minced garlic
1 1/2 cups arborio rice
3/4 lb shrimp, peeled and deveined
2 cups asparagus, cut into bite-size in pieces
3/4 cup cheese (ex: a blend of fresh parmesan, romano, and asiago)
Salt and pepper to taste
1.) Bring broth to a slow simmer in a medium sauce pan.
2.) Heat olive oil in a skillet over medium to medium-high heat. Add onion, asparagus, and garlic and saute until tender. Add rice and cook for 1 minute.
3.) Add 1 cup of broth to skillet at a time, making sure each cup is fully absorbed before adding another. Continue until risotto reaches desired consistency (you may not need all of the broth).
4.) Add shrimp and cook several minutes until they are pretty in pink!