Dinner Inspirations: Risotto with Shrimp and Asparagus

I was first introduced to the word risotto on Hell's Kitchen with Chef Gordon Ramsey. I watched with fascination as aspiring Head Chefs struggled with the preparation of this dish. It seemed a challenging recipe to tackle.

Last week, I caught another variation of the dish on the Cooking Channel, and was once again intrigued. Rather than shy away from it, I decided to try it. After all, nothing ventured, nothing gained, right? I'm here to tell you that not only is it easier than all the hype of struggling, it is simply delicious!

Join me, if you dare, and see how easy tonight's dinner of Risotto with Shrimp and Asparagus can be in making an appearance on your dining room table.

Risotto with Shrimp and Asparagus
(Serves 4)

4 cups chicken broth (I keep a box of chicken stock in my pantry)
1/2 pound peeled and deveined medium sized raw shrimp (Aldi had a bag on sale for 4.99 - and I only used half the amount for this dish, making it economical)
1 bundle asparagus, cut into approx. one inch pieces
1 Tablespoon olive oil
1 Cup chopping onion
2 cloves garlic
1 cup Arborio rice (sold at Walmart in my area - it's a short grain rice)
1/4 cup dry white wine
1/4 teaspoon salt
1/2 cup grated fresh parmesan cheese
1 tablespoon butter
1/2 teaspoon fresh lemon juice
1/8 teaspoon freshly ground black pepper

fresh chopped parsley for garnish


Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

Cook asparagus in one cup of water, boiling for 3 minutes or until crisp-tender. Drain and rinse with cold water; drain.

Heat oil in a large nonstick skillet over medium-high heat. Add onion, saute 5 minutes or until tender, stirring frequently. Add garlic, saute an addition minute. Add rice, cook 3 minutes, stirring constantly. Ladle up about 4 spoons (about a cup) broth and stir, cook 5 minutes or until the liquid is nearly absorbed. Stirring frequently is the key to a successful risotto. Stir in 1/2 cup broth, wine and salt, again stirring until liquid is absorbed. Add remaining broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 25 minutes). Add asparagus and shrimp; cook 4 minutes. Stir in cheese and remaining ingredients, combining well. Serve, topping with a sprinkle of parsley and enjoy!

The taste? To. Die. For.