Olive Garden – Shrimp and Asparagus Risotto Recipe
This Olive Garden- Shrimp and Asparagus Risotto is one of my favorite. I like the subtle flavors that go to make it a great dish. A quick one dish meal idea for your dinner.
Summary
Preparation Time30 MinCooking Time30 Min
Ready In1 Hr 0 MinDifficulty LevelEasy
Health IndexHealthyServings4
Main IngredientRice
Ingredients
1 cup rice (of your choice)
4 cups of chicken broth
1 tbsp olive oil (extra virgin)
¼ cup dry white wine
1/4 lb asparagus (cut into 1” pieces) –sometimes I like to make this recipe with only shrimps and do away with the asparagus part.
1 lb shrimps, shelled, de-veined and cleaned thoroughly
1 oz butter (I like to keep the butter also low, you can add a little more to your specific taste)
Salt to taste
¼ tsp ground black pepper
¼ cup parmesan cheese
3 tbsp fresh finely chopped parsley
1 onion, sliced thin
Directions
Take a large saucepan, add the chicken broth and let boil. Reduce heat and let simmer. In the mean time, take another pan, add in the oil and onions. Saute till soft and tender. Add the rice and stir. Now add in the dry white wine and mix well. Add ½ the broth in regular intervals and let cook on low heat. Keep stirring. Add the salt and pepper. Add in the asparagus and the shrimps and stir. Add in the rest of the broth and let cook till done. When it is cooked and the broth has also been well absorbed, add in the butter. Sprinkle grated parmesan cheese and parsley. Serve.
