Asparagus and Shrimp Risotto

When spring and summer rolls around, our heavier entrees become lighter, leaner, and greener. This dish captures the light flavors of spring and makes a complete meal-in-a-bowl.

Ingredients

2 teaspoons extra-virgin olive oil
1 teaspoon chopped shallot
2½ ounces cooked asparagus cut in one-inch pieces
5 ounces risotto rice
1 cup dry white wine
2½ ounces cooked shrimp
4 cups chicken stock
½ cup Parmesan cheese
1½ teaspoons chopped parsley

Instructions

Heat oil in a medium saucepan over medium heat.
Add shallots and cook 2 minutes, stirring occasionally. Add asparagus and cook another minute.
Add risotto and cook 2 minutes, stirring. Add wine to saucepan; continue to cook until almost all of the liquid has been absorbed, stirring to prevent sticking.
Gradually add chicken stock, about ¼ cup at a time, stirring constantly until liquid has been absorbed. Continue adding stock and cooking down until all stock has been added.
When risotto has absorbed all the stock, add the shrimp and stir gently for 2 minutes.
Add Parmesan cheese and parsley, stir to incorporate, and serve.

Notes

Because the risotto contains grain, protein, and vegetable all in one, it takes very little else to complete this meal; perhaps garlic bread or a side salad. Choose either a dry white wine or a red wine, as either can complement the flavors in this risotto. Great choices include Pinot Blanc or Pouilly Fume.