Shrimp & Asparagus Risotto - (The Olive Garden) - Official

"Note: This is no Knock off recipe. This "is" from their website http://www.olivegarden.com/recipes/. I had liked this so much, the wait staff asked me if I wanted the recipe. I said sure! She brought back a card with the following recipe."
 
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Ready In:
33mins
Ingredients:
12
Serves:
6
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ingredients

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directions

  • SIMMER: chicken broth on low heat until needed.
  • HEAT: oil over medium heat.
  • Add onions and cook for 3 minutes, or until translucent.
  • Stir in rice and cook for 1 minute, then add white wine.
  • Add ½ of broth and stir until completely absorbed.
  • Repeat until 4 cups of broth have been added.
  • Stir the risotto frequently to prevent sticking.
  • ADD: asparagus and shrimp to the remaining broth and cook for about 2 minutes, or until shrimp is pink.
  • Remove asaparagus and shrimp from the broth and then add them to the risotto mixture.
  • Add ½ cup of the broth at a time until desired creaminess is reached (there may be broth left over).
  • Once the broth is absorbed, add butter, parmesan cheese and salt and pepper to taste.
  • Garnish with chopped tomatoes and parsley.

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Reviews

  1. This was fantastic! Really delicious, but still very easy to make. I will definitely make it again and again. I did make a few changes, however, based on personal preference... I added a couple big cloves of garlic along with the onions, and mixed in a couple tablespoons of lemon juice at the end. I also reduced the amount of butter and Parmesan cheese by about half (it was still very creamy and flavorful though). But all in all, if I could give more than 5 stars, I would!
     
  2. OMG! Following another Chet's recommendation, I added 1T lemon juice and 2 cloves of garlic. I also added quite a bit of fresh ground pepper. This was soooo good and filling in small portions.
     
  3. This is to die for! Adding garlic was my only addition.
     
  4. This was awesome! I halved the recipe for just 2 of us. I also made a few changes, I used fresh zucchini because I had it, added a garlic clove. I used sun-dried tomatoes instead of fresh and I added the juice of a whole lemon to the broth. I topped with smoked salmon instead of shrimp. It took a little longer than I anticipated, but I wanted the rice to be done. I also added a bit more water, about a 1/2 a cup. We LOVED it!!
     
  5. Yummy!! I had this at Olive Garden and was excited to find the recipe to try at home. It tasted almost exactly like it did at the restaurant. I think the difference was that I did not use fresh parmesan(did not have any). Next time I will make sure I have it. This was also my first time making risotto. I used all 8 cups of broth and it was perfectly done and creamy.
     
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Tweaks

  1. This was awesome! I halved the recipe for just 2 of us. I also made a few changes, I used fresh zucchini because I had it, added a garlic clove. I used sun-dried tomatoes instead of fresh and I added the juice of a whole lemon to the broth. I topped with smoked salmon instead of shrimp. It took a little longer than I anticipated, but I wanted the rice to be done. I also added a bit more water, about a 1/2 a cup. We LOVED it!!
     

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