Asparagus Risotto with Gulf Shrimp and Rosemary

By katiemwilson

Ingredients

• 12 medium asparagus spears, washed well and woody bases removed, tips cut whole and the remainder of the stems cut into 1/4" pieces
• 1 1/2 qts chicken stock
• 1 T olive oil
• 1 clove garlic, peeled and slightly crushed
• 5 1/2 sprigs rosemary (mince the leaves of the half sprig)
• 16 small Gulf shrimp, peeled, deveined, and cut into three pieces each
• salt and freshly ground black pepper
• 2 T sweet unsalted butter
• 1/4 c white onions, peeled and finely chopped
• 1 c Arborio rice
• 1/4 c dry vermouth or white wine
• 1 T freshly grated parmesan cheese

Details

Servings 4

Preparation

Step 1

Blanch asparagus pieces for 4 minutes, drain, and set aside. In a large saucepan over medium heat, bring the chicken stock to a boil and then reduce to a simmer. In a small skillet over medium heat, combine the olive oil, garlic, 1 whole sprig of rosemary and the asparagus tips. Cook, tossing, until the asparagus is al dente, about 3 minutes. Add shrimp and cook 2 to 3 minutes more. Season with salt and pepper to taste. Discard garlic and rosemary sprig. Set aside and keep warm. Over medium-low heat, melt 1/2 T of the butter in a 4 quart cast-iron pot. Add the onions and the minced rosemary and cook for 2 min. Add the rice and stir with a wooden spoon for 4 minutes, or until well coated (don't allow rice to color). Add vermouth or white wine and cook, stirring constantly, until liquid has evaporated. Add 1 cup of heated stock, or just enough to cover the rice while simmering, and stir until absorbed. Stirring continuously, add stock in 1/2 cup increments until it's absorbed. After risotto has cooked for 12 minutes, add blanched asparagus stems and simmer another 3-4 minutes, adding stock as needed. Add half of cooked shrimp and asparagus tips, mix well, and cook another 2-3 minutes, until risotto is al dente. (You should have some stock remaining; if necessary, add more stock to keep the risotto moist.) Stir in cheese, remaining butter, and salt and pepper to taste. To serve, transfer risotto to warm bowls and garnish with the remaining asparagus tips, shrimp, and rosemary sprigs.