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Shrimp Scampi Risotto With Asparagus

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Ingredients
  Shrimp scampi 2 Pound
  Arborio rice 3 Cup (48 tbs)
  Fish stock/Warm water 12 Cup (192 tbs)
  Asparagus 3 Cup (48 tbs), cut into 2 inch pieces
  Green peas 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 3 Tablespoon
  Salt To Taste
  Pepper To Taste
  Basil leaves 1 Tablespoon
  Lemon wedges 4 (adjust quantity as needed)
Directions

MAKING
1. In a large sized skillet, place shrimps and sauté on a medium flame for 3 minutes each, on both sides. Remove shrimp on to another bowl and place skillet back on flame.
2. Add rice and sauté on a medium flame for 2 minutes till rice turns opaque.
3. Add 1 cup warm water and mix well. Cook on a medium flame till all moisture is absorbed. Once absorbed, add next 1 cup water.
4. Continue same procedure till all the water has been used up or up to 25 minutes and rice has absorbed the same.
5. Add remaining ingredients gradually (apart from shrimps) and mix well. Cook on a medium flame for 3 more minutes or till vegetables are tender.
6. Remove off flame, add shrimps and transfer on to a deep serving dish.

SERVING
7. Serve hot, garnished with basil and lemon wedges.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Rice, Shrimp
Interest: 
Gourmet
Preparation Time: 
5 Minutes
Cook Time: 
35 Minutes
Ready In: 
40 Minutes

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