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Shrimp and Asparagus Risotto

Creamy shrimp and asparagus risotto made with Arborio rice, jumbo shrimp, fresh asparagus, garlic, and Parmesan.
Cook the rice gradually with warm broth for a naturally creamy texture.
Finish with Parmesan, season with salt and pepper, and serve immediately.
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Prep Time 10 minutes
Course Dinner
Cuisine Italian-inspired

Ingredients
  

  • 6 cups halal chicken stock
  • 4 tablespoons butter
  • 1 shallot minced
  • 4 cloves garlic pressed or minced
  • 1½ cups Arborio rice
  • ½ cup chicken stock or additional halal broth in place of white wine
  • 1 cup asparagus chopped into 1-inch pieces
  • 1 pound 16/20-count jumbo shrimp peeled and deveined
  • 1 cup freshly grated Parmesan cheese
  • Salt to taste
  • Freshly cracked black pepper to taste

Instructions
 

  • Bring the halal chicken stock to a boil in a medium saucepan over high heat. Turn off the heat, cover the saucepan, and keep the stock hot.
  • Melt the butter in a large 11- to 12-inch skillet over medium heat. Add the minced shallot and sauté for 2–3 minutes, until softened.
  • Add the garlic and cook for about 1 minute, stirring frequently, until fragrant.
  • Add the Arborio rice and stir to coat every grain with the butter. Cook for about 1 minute.
  • Add ½ cup of the reserved broth and stir slowly until almost completely absorbed.
  • Continue adding the hot stock about ½ cup at a time. Stir slowly and continuously, allowing each addition to become nearly absorbed before adding more.
  • When about four additions of stock remain, add the chopped asparagus. Continue stirring and cooking.
  • When about two additions of stock remain, add the shrimp. Continue cooking and stirring until the rice is tender and the shrimp is opaque and cooked through.
  • For this shrimp and asparagus risotto, the cooking process should take approximately 35–40 minutes. You may not need every drop of stock if the rice reaches the desired tenderness sooner.
  • Remove the skillet from the heat and stir in the freshly grated Parmesan.
  • Season with salt and freshly cracked black pepper to taste.
  • Serve immediately while the risotto is warm and creamy.

Notes

For a richer finish, add a small pat of butter with the Parmesan at the end. You can also replace some of the asparagus with peas, spinach, or finely chopped zucchini.
If using frozen shrimp, thaw them completely and pat them dry before cooking. For extra flavor, serve with a squeeze of fresh lemon juice and a little freshly cracked black pepper.