This is one of my favorite springtime dinners. When I see the fresh asparagus hit the grocery store this dish is at the top of my dinner menu. If you're not a big seafood fan this dish is also delicious with sauteed chicken. Just brown about a pound of chicken seasoned with salt and pepper, and cut into bite size pieces to use in place of the Shrimp.
6 cups Chicken Broth
1 tablespoon olive oil
3 tablespoons butter, divided
1 cup onion, chopped
2 cups Arborio rice
4 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup dry white wine
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon paprika
1 pound Asparagus, trim tough ends and cut into 2" pieces
1 pound Shrimp, large, peeled and deveined
1/2 lemon, juiced
1/2 cup freshly grated Parmesan Cheese, plus more for garnish
2 tablespoons fresh Italian Parsley, minced
Heat the chicken broth in a saucepan and keep warm. In a large heavy pot, I like to use my Dutch Oven, heat olive oil and 1 tablespoon butter over medium heat. Add the onion and saute for about 3 minutes until soft.
Add the Arborio rice, garlic, salt and pepper. Stir constantly and cook for about 1-2 minutes. Add the white wine, basil, oregano and paprika, simmer until wine is almost absorbed.
Using a ladle, pour in hot stock 1/2 cup at a time, stirring constantly. Wait until liquid is absorbed before adding more. Adjust the heat accordingly to maintain a gentle simmer. Continue cooking and stirring rice, adding the hot stock 1/2 cup at a time. This will take about 20-25 minutes.
When you add the last 1/2 cup of broth, add the asparagus and shrimp. Continue cooking another 5-8 minutes until the shrimp is cooked through.
Remove from the heat and stir in the remaining 2 tablespoons butter, fresh lemon juice and Parmesan cheese. Transfer to a serving dish and garnish with minced parsley and more Parmesan cheese if desired.
I've linked this recipe to the weekend potluck hosted by Meet Penny, The Country Cook, Baking Bad and 4 Little Fergusons. Check it out for delicious recipes!