Pasta Risotto & You

By Nancy Caivano


Risotto with Shrimp,
Asparagus and Peas

Serves 6


2 tbsp olive oil
1 onion, chopped
5 cloves garlic, chopped (or 1 tbsp jar chopped garlic)
1 small bunch scallions, chopped
2 stalks celery, chopped
1 lb asparagus, tough ends snapped off, cut into 1" pieces
2 cups arborio rice
1/2 cup white wine
4 cups simmering chicken stock
1 lb shrimp, peeled, tails removed and deveined
     (you can use any size you prefer, I like to use medium)
1 cup shelled, fresh spring peas, blanched
3 tbsp butter
1/2 cup grated Pecorino Romano cheese (or Parmesan)
1/4 cup parsley, chopped (or 2 tbsp dry)
1 tbsp rosemary, finely chopped (or 1/2 tsp dry)
Salt and pepper


In a large saucepan, heat olive oil over medium-high heat. Add onion, garlic, scallions, celery, and asparagus. Cook until onion is softened and just beginning to brown. Add rice, stirring constantly, and cook 5 minutes more, making sure rice does not brown. Add wine, stirring constantly, and let totally evaporate. When wine is evaporated, begin adding stock 1/2 cup at a time, letting each addition evaporate before adding the next addition.

After fourth addition of stock is added, begin tasting rice. Rice should be al dente when done. You need to keep tasting rice, because, depending on rice, you may or may not have to use all of the stock. Add shrimp and peas after fourth addition of stock is absorbed.

After last addition of stock is absorbed, remove from heat, and stir in butter, Romano, parsley and rosemary. Season with salt and pepper. Serve immediately.

You can substitute chicken, turkey, or any other kind of shellfish for the shrimp.


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This page created April 1999