Garlic Shrimp and Asparagus Risotto

Ingredients and Weight:

• Arborio rice - 2 cups (400g)
• Chicken broth - 6 cups (1.4l)
• White wine (optional) - 1/2 cup (120ml)
• Garlic - 6 cloves, minced
• Asparagus - 1 pound (450g), trimmed and cut into 1-inch pieces
• Shrimp - 1 pound (450g), peeled and deveined
• Parmesan cheese - 1 cup (120g), grated
• Butter - 1/2 cup (115g)
• Olive oil - 1/4 cup (60ml)
• Salt and pepper - to taste

Preparation Time:

15 minutes

Cooking Time:

25-30 minutes

Cooking Difficulty Level:

3 (medium)

Preparation Method Steps:

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the garlic and cook until fragrant, about 1 minute.
2. Add the rice and stir to coat with the oil. Cook for 2-3 minutes, stirring constantly.
3. (Optional) Add the white wine and cook until it has evaporated, about 1 minute.
4. Ladle in the chicken broth one cup at a time, stirring constantly. Allow the rice to absorb most of the liquid before adding the next cup.
5. When the rice is al dente (tender but still with a slight bite), stir in the asparagus and shrimp. Cook for 2-3 minutes, or until the shrimp are cooked through and the asparagus is tender-crisp.
6. Remove from heat and stir in the butter and Parmesan cheese. Season with salt and pepper to taste.

Nutritional Information:

Per serving (approx. 1 cup):

• Calories: 400
• Fat: 15g
• Carbohydrates: 45g
• Protein: 30g

Dish Characteristics:

• Creamy and flavorful risotto with tender shrimp and asparagus
• Rich with garlic and Parmesan cheese
• Perfect for a special occasion or dinner party

User Comments:

• "This risotto was absolutely delicious! The garlic and Parmesan cheese flavors were perfectly balanced, and the shrimp and asparagus added a nice texture."
• "I made this for my family and they loved it. It's a great dish that's both elegant and comforting."
• "I'm not usually a fan of risotto, but this one was different. It was light and creamy, and the garlic and shrimp flavors really came through."

Special Precautions and Tips:

• Don't overcook the rice, or it will become mushy.
• If you don't have white wine, you can use extra chicken broth.
• If you're using frozen shrimp, thaw them completely before cooking.
• If the risotto becomes too thick, stir in a little more chicken broth.