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Tonight we feasted on…

May 21, 2009

Shrimp and Asparagus Lemony Risotto

Risotto Liquids:

  • 3 cups of veggie broth
  • 1/2 cup of white whine
  • 2 tb of fresh lemon juice

Other Ingredients

  • 1/2 Vidalia Onion
  • 1/2 cup of Italian/Flat Leaf Parsley
  • 1 lb of Shrimp
  • 2 tb of fresh lemon juice
  • Olive oil
  • 1 bundle of asparagus, chopped
  • Salt and Pepper
  • Romano Cheese
  1. Throw 1 tb of olive oil in saucepan, Heat med. Saute Risotto until it slightly darkens.
  2. Steadily pour any of the risotto liquids on top. Stir, whenever the risotto looks dry, add a bit more; the order does not matter. When near the end, add chopped parsley, salt and pepper.
  3. After 8 minutes on the risotto, add 1 tb olive oil in a different pan, saute shrimp, drizzle lemon juice. Cook until pink, remove from heat. The shrimp can sit in lemon oil and heat a little more.
  4. Steam asparagus, you can do this in a steamer or in the microwave (put them in enough water to cover and cook for 2.5 minutes).
  5. Mix shrimp, asparagus, risotto, add salt/pepper to taste, and sprinkle romano cheese on top.

We enjoyed with champagne to celebrate the end of the school/work year, but that might make a sommelier gasp.

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