Asparagus Butter Risotto With Shrimp Recipes

PRESSURE-COOKER RISOTTO WITH SHRIMP AND ASPARAGUS

Steps:

• Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add 3 minced garlic cloves; cook 1 minute. Add shrimp; cook and stir until shrimp begin to turn pink, about 5 minutes. Add 1 tablespoon butter and Italian salad dressing; stir until butter melts. Add asparagus; cook until tender, 3-5 minutes. Remove and keep warm., Warm the remaining 3 tablespoons butter until melted. Add diced onion; cook until tender, 4-5 minutes. Add remaining 6 minced garlic cloves; cook 1 minute. Add rice; cook and stir for 2 minutes. Stir in 1/2 cup wine; cook and stir until absorbed. Add remaining 1/2 cup wine, broth and 1/4 cup cheese. Press cancel. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes; quick-release pressure. Serve shrimp mixture over risotto. Season with salt and pepper. Sprinkle with remaining 1/4 cup cheese.

GARLIC SHRIMP AND ASPARAGUS RISOTTO

Steps:

• Pour chicken broth into a pot; bring to a simmer over medium-low heat.
• Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in the hot oil until slightly softened, about 2 minutes. Add Arborio rice; cook, stirring frequently, until coated with oil, about 4 minutes.
• Stir 1/2 cup of the hot chicken broth into the saucepan; cook and stir until the rice has absorbed the broth, about 2 minutes. Repeat this process 4 more times, stirring constantly, until rice is creamy and tender yet firm to the bite, about 15 minutes.
• Stir shrimp and asparagus into the remaining hot broth. Cook until shrimp turns pink, 2 to 3 minutes. Remove broth from heat.
• Stir shrimp and asparagus into the rice; cook for 1 minute. Stir Parmesan cheese and butter into the rice; cook until melted, about 1 minute. Remove rice from heat. Season with salt and pepper. Sprinkle parsley over each serving.

LEMONY RISOTTO WITH ASPARAGUS AND SHRIMP

Steps:

• Bring broth and water to a simmer in a medium saucepan. Add asparagus and simmer, uncovered, until just tender, about 4 minutes. Transfer asparagus with a slotted spoon to an ice bath to stop cooking, then drain. Keep broth barely simmering, covered.
• Cook onion in 2 tbsp butter with 1/4 tsp salt in a 4 qt heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.
• Add rice and cook, stirring constant;y, 1 minute. Add wine and simmer, stirring constantly until absorbed.
• Stir in 1/2 cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender but still al dente (it should be the consistency of thick soup), about 18 minutes. There will be some left-over broth mixture.
• Sir in shrimp, zest and remaining2 tbsp butter, parmesan, parsley and pepper to taste. (thin risotto with some of remaining broth if necessary).

SHRIMP AND ASPARAGUS RISOTTO

Steps:

• In small saucepan heat stock.
• In blender add asparagus stems and 1 cup of hot broth/stock and blend until smooth.
• Return mixture to stock/broth pot.
• Heat 2 tablespoons of the butter and 2 tablespoons of the extra-virgin olive oil in a large Dutch oven or saucepan until the butter is foamy.
• Add the Arborio rice and cook, stirring frequently, until the rice is well-coated and fragrant, 1 to 2 minutes.
• Add the shallots and garlic and cook, stirring, until fragrant, about 1 minute.
• Add the wine and cook until it evaporates.
• Reduce the heat to medium and add 2 cups of the hot stock and season lightly with salt.
• Cook, stirring constantly, until the broth has been absorbed.
• Continue to cook, adding more broth, 1/2 cup at a time as it is absorbed, until the rice is al dente, 16 to 18 minutes total cooking time.
• NOTE: If you use all of the stock before the rice is al dente, add a bit of hot water as needed.
• Add the chives, marjoram, thyme, and 1/4 teaspoon of the black pepper.
• Add asparagus tips.
• Taste and adjust seasoning, if necessary.
• Cover and set aside while you prepare the shrimp.
• Heat 2 tablespoons olive oil in a large skillet until very hot.
• In a small bowl combine the shrimp with the creole seasoning and 1/4 teaspoon salt and toss to thoroughly distribute seasonings.
• Add 2 tablespoons butter to the pan and, when foamy, add the shrimp and cook until shrimp are pink and lightly golden on both sides, 1 to 2 minutes.
• Transfer shrimp and any accumulated juices to the risotto and stir.
• Add 1 cup Parmesan cheese and stir.
• Serve immediately with additional Parmesan cheese sprinkled on top.

SHRIMP RISOTTO

Steps:

• Peel and devein shrimp, reserving shells. Heat stock in a large saucepan and add shells. Cover and simmer for 30 minutes.
• Chop shrimp into bite-sized morsels. Toss with olive oil and garlic; cover and refrigerate.
• Strain stock and discard shells. Keep warm on low heat.
• Melt 2 tablespoons butter and 2 tablespoons olive oil in a heavy saucepan over low heat. Add shallots; cook until softened, but not browned, about 4 minutes. Add dry rice and stir until each grain is coated and starts to turn translucent, about 3 minutes. Raise heat to medium. Add wine, stir and simmer until mostly evaporated, 3 to 5 minutes.
• Ladle 1/2 cup of warm stock into the rice mixture; stir constantly until stock is absorbed, 3 to 5 minutes. Add rosemary and saffron and another 1/2 cup of stock; stir until absorbed, about 3 minutes. Repeat with about 4 more cups of stock, 10 to 15 minutes. Add marinated shrimp to the remaining 1 cup stock; stir for 1 minute and pour mixture into the rice. Cook and stir until risotto is tender yet firm to the bite, 6 to 8 minutes more.
• Stir Parmesan cheese, lemon zest, red pepper flakes, and remaining 2 tablespoons butter into the risotto. Stir until creamy. Serve immediately in warmed bowls.

ASPARAGUS BUTTER RISOTTO WITH SHRIMP

Steps:

• To make the asparagus butter: Place 2 Tbs. butter, the asparagus stems, and the basil in a food processor fitted with a steel blade and puree. Set aside. To make the risotto: Place a large, straight-sided, non reactive stainless steel, nonstick, or lined copper saucepan over medium-high heat and, when it is hot, add the remaining 1 Tbs. butter. Add the garlic and leek and cook until they are transparent and soft, about 7 to 10 minutes. Add the rice and stir until it is well coated. Add the wine and cook until it has been absorbed. Add 2 cups chicken broth, 1 cup at a time, stirring with each addition, until all the liquid as been absorbed, about 10 minutes. Add the asparagus tips, shrimp, and remaining 2 cups chicken broth and cook until all the liquid has been absorbed. Add the asparagus butter, Parmesan cheese, salt and pepper, stirring well after each addition, and cook for 1 to 2 minutes. Divide the risotto among 4 shallow bowls and serve immediately, garnished with rosemary sprigs.