Upped our normal risotto routine with shrimp stock leftover from Shrimp Spring Rolls last weekend.
AuthorfoodiesinourthirtiesCategoryElevated Home Cooked MealsDifficultyBeginnerShrimp Risotto with White Wine! Upped our normal risotto routine with shrimp stock leftover from Shrimp Spring Rolls last weekend. Result...truly was a game changer! The layers of flavor build with every bite and adding the Low Country Boil Seasoning from a recent trip to @savannahseafoodshack while grilling the shrimp was delicious. Served with asparagus. Good food at home with the best ingredients! Enjoy!
Use fresh or defrosted shrimp. We skewered 4-5 shrimp per skewer for easy grilling. Sprinkle seafood seasoning over the shrimp. Set aside until ready to grill.
Rinse the bunch of asparagus. Snap off each end and discard the ends. Lay asapargus on a sheet pan. Drizzle EVOO, black pepper and salt. Set aside until ready to cook.
In a medium sauce pan, add all the broth and heat to medium heat. The broth should not boil but should be hot.
In a large stock pot heat to medium heat, melt butter, oil, shallot and garlic until the garlic is fragrant and the shallot is translucent. Mix well.
Add all the rice and the white wine, mix well.
Add one ladle of stock at a time to the rice mixture. Stir between pouring to ensure even cooking. We find it best to let the rice rest in between pours, so adding in a ladle every few minutes works best, stirring often. The rice mixture should not be simmering. Continue to add the broth until well combined. Add in seasoning to taste.
Once the broth is all added, add grated Parmesan cheese. Stir well and serve immediately!
Pre-heat the grill to medium heat. Ideally, have someone start the grill while the rice is cooking. The shrimp only takes a few minutes on the grill over medium heat. Remove and cover with foil until ready to serve.
Pre-heat the oven to 400 degrees. Place the sheet pan in the oven. Cook for 15 minutes or until the asparagus is fork tender but not too soft. Cover with foil until ready to serve.
Ladle one heaping spoonful of risotto into a bowl. Cover with grilled shrimp and cooked asparagus. Enjoy!
The risotto heats very well on the stove with extra broth. Heat a medium sauce pan over medium heat. Add the leftover risotto and the desired amount of broth. Serve immediately.
Ingredients
Directions
Use fresh or defrosted shrimp. We skewered 4-5 shrimp per skewer for easy grilling. Sprinkle seafood seasoning over the shrimp. Set aside until ready to grill.
Rinse the bunch of asparagus. Snap off each end and discard the ends. Lay asapargus on a sheet pan. Drizzle EVOO, black pepper and salt. Set aside until ready to cook.
In a medium sauce pan, add all the broth and heat to medium heat. The broth should not boil but should be hot.
In a large stock pot heat to medium heat, melt butter, oil, shallot and garlic until the garlic is fragrant and the shallot is translucent. Mix well.
Add all the rice and the white wine, mix well.
Add one ladle of stock at a time to the rice mixture. Stir between pouring to ensure even cooking. We find it best to let the rice rest in between pours, so adding in a ladle every few minutes works best, stirring often. The rice mixture should not be simmering. Continue to add the broth until well combined. Add in seasoning to taste.
Once the broth is all added, add grated Parmesan cheese. Stir well and serve immediately!
Pre-heat the grill to medium heat. Ideally, have someone start the grill while the rice is cooking. The shrimp only takes a few minutes on the grill over medium heat. Remove and cover with foil until ready to serve.
Pre-heat the oven to 400 degrees. Place the sheet pan in the oven. Cook for 15 minutes or until the asparagus is fork tender but not too soft. Cover with foil until ready to serve.
Ladle one heaping spoonful of risotto into a bowl. Cover with grilled shrimp and cooked asparagus. Enjoy!
The risotto heats very well on the stove with extra broth. Heat a medium sauce pan over medium heat. Add the leftover risotto and the desired amount of broth. Serve immediately.