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Shrimp, Asparagus and Mushroom Risotto

by Antoinette Tan (follow)
Easy (2864)      Dinner (2252)      Lunch (1780)      Simple (966)      Italian (217)      Mushrooms (187)      Asparagus (56)      Risotto (42)      Shrimp (5)     
With the original intention to submit this risotto recipe for the one pot competition, my dreams were dashed when I realized (mid-cooking) that it wasn't a one-pot dish...

Wellllll, technically, it is a one pot dish, albeit with a mini pan beside it to sauté the shrimps and capsicums. Mix them all up with the risotto that's easily cooked in a covered pot and voila, you have a deliciously creamy meal to serve and impress at the table.



Preparation Time: 10 minutes
Cooking Time: 40 minutes
Makes: 6 servings

Ingredients
2 cups arborio rice
4˝ cups chicken stock
300g shrimp (I used cooked and peeled frozen shrimps)
200g asparagus, cut into 1-inch pieces
125g sliced mushroom
˝ red capsicum, diced
˝ yellow capsicum, diced
˝ cup grated parmesan
1 tablespoon butter
2 tablespoons oil
1 onion, diced
3 cloves garlic, minced
1 small lime
freshly cracked black pepper
chilli flakes, to serve

Method
In a large pot, heat 1 tablespoon oil over medium heat and add the onion, garlic and mushroom.
Cook, stirring, for about 3 to 5 minutes or until tender.
Increase to high heat, add the rice and stir it well to coat in the oil. Cook, stirring, for 2 minutes until the rice is translucent.
Add the stock and bring to a boil.
Reduce to low heat, cover and cook for about 12 to 15 minutes, stirring twice or thrice (at about 5 minute intervals).
At about 10 minutes into cooking, the rice should look like this:
In the meantime, heat the remaining oil in a separate pan over medium heat.
Sauté the diced capsicums for about 2 minutes, transfer them to a separate dish, then wipe the pan clean.
Heat the butter in the pan over medium-high heat. Heat the shrimps for about 2 minutes, stirring frequently.
Season with freshly cracked pepper and salt then squeeze the lime over and stir through.
By now, the rice should have almost completely absorbed all of the liquid.
Place asparagus on top of the rice and cover the pot for a further 5 minutes. This is to blanch the asparagus slightly with the steam.
Stir everything up, season with freshly cracked black pepper and salt.
Remove from heat and stir in the cheese, shrimps and capsicums.
Serve immediately with a dash of chilli flakes, if desired.

Categories
#Risotto
#Shrimp
#Asparagus
#Mushrooms
#Italian
#Easy
#Simple
#Lunch
#Dinner
I like this Recipe - 4
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