Ingredients
Scale
- 1 1/2 Tablespoons butter
- 3/4 cup rice (Arborio is the “right” kind for risotto, but I like Basmati better)
- 1/2 – 3/4 cup dry white wine (I used chardonnay)
- 1 – 3 cloves of garlic, peeled & chopped
- 2 1/2 cups of chicken or vegetable broth
- 1 1/2 cups of asparagus, cleaned & chopped
- 1 heaping cup of large shrimp, peeled & skinned
- About 1/2 cup of shredded Asiago cheese
- About 2 – 3 Tablespoons (total) fresh snipped dill & chives
Instructions
- Melt the butter in a saucepan over medium heat, then add the rice. Stir and cook the dry rice in the butter until it’s light brown and smells heavenly toasty.
- Add the wine and cook uncovered, stirring frequently, until the liquid is cooked away. Add the garlic and 1/2 cup or so of the broth and again cook, stirring stirring stirring until the broth is cooked away. Repeat until the broth is gone (about 20 minutes or so). Taste the rice … is it tender yet? If not add a little more wine or water or broth and cook and stir a little longer.
- Once the rice is about done, add the asparagus and shrimp and cook for about five minutes longer, stirring frequently, until the asparagus is crisp tender (but still green) and the shrimp is just cooked through. Stir in the cheese and herbs and serve.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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