Green Risotto with Shrimp and Asparagus Topping

Name: Green Risotto with Shrimp and Asparagus Serving: 4 Prep Time: 15 mins Cooking Time: 30 mins


· Shrimp


· Sweet peas

· Garlic

· Onion

· Shallots

· Peppers

· Asparagus


· Pecorino Romano

Dry Spices:

· Thyme

· Sage

· Rosemary

· White pepper

· Salt


· High temp oil of your choice

· Butter

Dry ingredients

· Arborio rice

· White wine

· Chicken stock

Phase one: Begin by boiling sweet peas and blending them into a puree. Then, toast arborio rice with aromatics (either epis or a mix of garlic, shallots, onions, peppers, and herbs) and oil. Once the rice is toasted, add in half a bottle of white wine and cook off.

Phase two: When the wine is cooked off add in chicken stock, allow to cook, and then stir in the sweet pea puree you made earlier. Once most of the liquid has cooked off on low heat, add in butter and seasonings of your choice. While the rice is still wet, add in Pecorino Romano cheese, stir, and allow to sit.

Phase three: To make the shrimp and asparagus topping begin by cleaning and washing your shrimp. Sauté the shrimp in a high temperature oil on high heat. Once the shrimp get a bit of color, season with white pepper, rosemary, thyme, sage, and salt. To the shrimp, add in sliced asparagus tips. Deglaze the pan with white wine, and cool the sauce off with butter. Allow the sauce to set and thicken and it’s ready to serve.

Plating: Plate the risotto with shrimp and asparagus on top.

Wine Pairing: Serve with a dry white wine.

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