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

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 33mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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