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

Name: Shrimp & Asparagus Risotto - (The Olive Garden) - Official
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 shrimp, shelled and deveined; 8 cups chicken broth; 2 tablespoons extra virgin olive oil (colaviata or or your choice); 1/2 cup dry white wine; 1/2 cup butter; 1 1/2 cups parmesan cheese; salt & pepper; 1/2 lb asparagus spear, fresh stemmed and cut into 1-inch pieces; 1 cup tomatoes, chopped; 1/2 cup yellow onion; 2 cups arborio rice; fresh parsley, chopped

Servings: persons

18 shrimp, shelled and deveined
8 cups chicken broth
2 tablespoons extra virgin olive oil (colaviata or or your choice)
1/2 cup dry white wine
1/2 cup butter
1 1/2 cups parmesan cheese
salt & pepper
1/2 lb asparagus spear, fresh stemmed and cut into 1-inch pieces
1 cup tomatoes, chopped
1/2 cup yellow onion
2 cups arborio rice
fresh parsley, chopped

1
SIMMER: chicken broth on low heat until needed.
2
HEAT: oil over medium heat.
3
Add onions and cook for 3 minutes, or until translucent.
4
Stir in rice and cook for 1 minute, then add white wine.
5
Add 1/2 of broth and stir until completely absorbed.
6
Repeat until 4 cups of broth have been added.
7
Stir the risotto frequently to prevent sticking.
8
ADD: asparagus and shrimp to the remaining broth and cook for about 2 minutes, or until shrimp is pink.
9
Remove asaparagus and shrimp from the broth and then add them to the risotto mixture.
10
Add 1/2 cup of the broth at a time until desired creaminess is reached (there may be broth left over).
11
Once the broth is absorbed, add butter, parmesan cheese and salt and pepper to taste.
12
Garnish with chopped tomatoes and parsley.

2036

kcal

Calories

Fat

Carbs

280

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 18 shrimp, shelled and deveined, 8 cups chicken broth, 2 tablespoons extra virgin olive oil (colaviata or or your choice), 1/2 cup dry white wine, and more.

Yes, Shrimp & Asparagus Risotto - (The Olive Garden) - Official falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

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

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