A delightful twist on classic risotto, featuring tender shrimp and fresh asparagus for a rich and creamy dish.
Warm the chicken broth in a saucepan over low heat.
Keeping the broth warm ensures it integrates smoothly into the risotto.
Heat the olive oil in a large pan over medium heat.
Using a wide pan helps the rice cook evenly.
Sauté the chopped onion until translucent.
Stir frequently to prevent the onion from browning.
Add the Arborio rice and cook for a minute, stirring to coat the grains in oil.
Toasting the rice enhances its nutty flavor.
Pour in the white wine and stir until absorbed.
The wine adds a depth of flavor to the dish.
Add the warm broth one ladle at a time, stirring until absorbed before adding more.
Stirring frequently helps release the rice's starch, creating a creamy texture.
Cook the asparagus and shrimp in the remaining broth until the shrimp turn pink.
Avoid overcooking the shrimp to keep them tender.
Combine the cooked shrimp and asparagus with the risotto.
Gently fold to avoid breaking the asparagus.
Stir in the butter and Parmesan cheese until melted and creamy.
Adding the butter and cheese at the end enhances the dish's richness.
Garnish with chopped tomatoes and parsley before serving.
Serve immediately to enjoy the risotto at its best.
