Asparagus and Shrimp Risotto

Ingredients

  • Servings: 4
  • 16 spears asparagus, peeled and trimmed
  • 6 cups unsalted chicken stock or low-sodium chicken broth
  • 4 Tablespoons unsalted butter
  • 1/4 cup finely chopped white onion
  • 1 cup Arborio rice
  • 1/2 cup dry vermouth or dry white wine
  • 2 Tablespoons finely grated fresh Parmesan cheese
  • 2 Tablespoons mascarpone cheese
  • Salt and freshly ground pepper
  • 1 Tablespoon extra-virgin olive oil
  • 1 clove garlic, crushed
  • 1 sprig rosemary
  • 16 small Gulf shrimp, peeled, deveined, and each cut into 3 pieces

Description

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