Shrimp Asparagus Risotto The Olive Garden Official Recipes

Shrimp risotto with asparagus and mushroom image

This dish has just enough flavor of garlic and lemon to keep it refreshing without being overpowering. The shrimp has a slightly sweet flavor to offset the tang of lemon and parmesan with the risotto. Amazing combination of flavors. A perfect dish served with a light green salad of your choice.

Recipe From justapinch.com

Provided by Darci Juris

Categories Seafood

Time 1h30m

Number Of Ingredients 22

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From eatingwell.com
Jan 26, 2021 Directions Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, 2 …

Servings 4

Calories 385 per serving

Total Time 45 mins

Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, 2 to 3 minutes. Add rice and cook, stirring constantly, until lightly toasted, 1 to 2 minutes. Reduce heat to medium-low. Add wine and cook, stirring, until absorbed, about 1 minute. Add ½ cup broth and cook, stirring frequently and letting all the liquid absorb before adding another ½ cup, until the rice begins to soften, about 15 minutes. Stir in asparagus and snap peas. Repeat with the remaining 1 cup broth, ½ cup at a time, until the rice is tender and the vegetables are tender-crisp, about 15 minutes more. Remove from heat. Stir in Parmesan and ¼ teaspoon each salt and pepper.
Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add shrimp and cook, flipping once, until pink, about 4 minutes. Add garlic, lemon zest and the remaining ¼ teaspoon each salt and pepper and cook, stirring, until fragrant, about 1 minute. Serve the risotto topped with the shrimp.

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From foodandwine.com
Apr 11, 2014 Ingredients 1 pound asparagus, trimmed 3/4 pound medium shrimp, shelled and deveined Salt Pepper 1 tablespoon extra-virgin …

5/5

Total Time 1 hr 10 mins

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In a large saucepan, melt 4 tablespoons of the butter. Add the onion and cook over moderate heat, stirring, until softened, 5 minutes. Add the rice and cook, stirring, for 2 minutes. Add the wine and simmer until almost evaporated. Add enough stock to just cover the rice and cook, stirring, until the stock has been absorbed. Stir in the saffron and continue stirring in stock, 1/2 cup at a time, until nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a creamy sauce, 25 minutes. Stir in the cheese and remaining 2 tablespoons of butter. Fold in the asparagus and shrimp. Season with salt and pepper.

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Jun 10, 2011 Ingredients 1 lb asparagus 1 tablespoon extra virgin olive oil 1 chopped onion 2 minced cloves of garlic 1/2 teaspoon salt 1/2 teaspoon pepper 3 1/2 cups hot fish stock 3 1/2 cups hot chicken stock 1 1/2 cup …
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4.6/5 (138)

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