Ingredients for Shrimp Asparagus Risotto The Olive Garden Official
- 1 pound peeled and deveined shrimp
- 5 cups chicken broth
- Extra Virgin Olive Oil
- Dry White Wine
- 2 tablespoons butter
- ½ cup grated Parmesan cheese
- Salt & Pepper
- Asparagus Spear
- Tomatoes
- Yellow Onion
- Arborio Rice
- Fresh Parsley
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How to Make Shrimp Asparagus Risotto The Olive Garden Official
- Prepare the broth: In a small saucepan, simmer 5 cups of chicken broth over low heat until needed.
- Sauté the aromatics: Heat 2 tablespoons of olive oil in a large pan over medium heat. Add 1 medium onion, chopped, and cook for 3 minutes, or until translucent.
- Toast the rice: Stir in 1 ½ cups of Arborio rice and cook for 1 minute, stirring constantly. Add ½ cup dry white wine and cook until absorbed.
- Add broth gradually: Add 1 cup of warm broth to the rice, stirring frequently until absorbed. Repeat this process, adding 1 cup of broth at a time, until all 4 cups are absorbed and the rice is creamy (about 15-20 minutes). Stir frequently to prevent sticking.
- Cook the shrimp and asparagus: While the risotto cooks, in a separate pan, sauté 1 pound of peeled and deveined shrimp and 1 cup of asparagus spears, cut into 1-inch pieces, in 1 tablespoon of olive oil for about 2 minutes, or until the shrimp turns pink and the asparagus is tender-crisp.
- Combine and finish: Add the cooked shrimp and asparagus to the risotto. Stir in 2 tablespoons of butter, ½ cup grated Parmesan cheese, salt, and pepper to taste. Add remaining broth, 1/2 cup at a time, until desired creaminess is reached.
- Garnish and serve: Garnish with 2 tablespoons of chopped fresh parsley and 2 tablespoons of chopped fresh tomatoes. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
67 g
Sugar
12g
Fat
76g
Carbs
19g
