Shrimp and Asparagus Risotto
Prep time: 
Cook time: 
Total time: 
  • 6 cups chicken stock
  • 2 tablespoons extra virgin olive oil
  • 1 cup arborio rice
  • 1 small yellow onion, diced finely
  • 1 teaspoon lemon juice
  • 1 tablespoon mirin
  • 3 tablespoons butter
  • 1 cup grated parmesan
  • 1½ cups asparagus, chopped and steamed
  • 1½ cups of cooked shrimp
  • salt and pepper
  1. In a large saucepan, heat chicken stock, then allow to simmer on low.
  2. In a large pan heat olive oil on med-high.
  3. Add rice and stir until slightly toasted (2-3 min.).
  4. Next, add the onion and stir until it becomes tender.
  5. Put mirin and lemon juice in and stir until incorporated.
  6. Substitute mirin with a half cup of white wine if desired.
  7. Stir in about half a cup of the chicken stock to the rice and continue stirring until liquid has absorbed.
  8. Repeat the process until all of the chicken stock has been soaked up by the rice.
  9. At this stage, add butter in pats and stir until melted and well combined.
  10. Add steamed asparagus, shrimp, salt and pepper.
  11. Finally, pour in the parmesan and give it a good stir.
Recipe by Today I Might... at