Shrimp And Asparagus Risotto With
Leek Broth And Fresh Tarragon
Serves 4 to 5.
6 cups chicken broth
2 T. olive oil
1 cup chopped onion
1 1/2 cups Arborio rice
1/2 cup dry white wine
1 lb. large shrimp (16-20 per lb.), cleaned and cut in half through the back
1/2 lb. asparagus, ends snapped off and cut into 1 inch lengths diagonally
3 T. unsalted butter
1/2 cup freshly grated Parmesan
2 T. chopped Italian parsley, divided use
1 T. chopped fresh tarragon
1. Bring broth to a simmer in a 4-quart saucepan.
2. For risotto, heat olive oil in a Dutch oven over medium high heat. Add the onion and sauté until tender, about 4 minutes. Add rice; stir 1 minute.
3. Add wine and cook, stirring constantly until wine is just about gone. Add 2 cups hot broth and cook, stirring constantly, lowering heat as needed just to keep mixture simmering. Add broth 1 cup at a time as needed. Keep stirring and adding rice until rice is just barely tender.
4. Stir in the shrimp and cook 1 minute. Stir in the asparagus and continue cooking and stirring until rice is tender and shrimp is cooked through, about 2 minutes adding more broth if necessary to maintain a creamy texture.
5. Remove rice from heat and stir in butter, Parmesan cheese, 1 T. parsley and tarragon. Season to taste with salt and pepper. Divide rice between bowls or plates and sprinkle with remaining parsley; serve immediately. Recipe by Phillis Carey.
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