Asparagus Butter
Risotto with Shrimp

Serves 4

 

Asparagus Butter Risotto with Shrimp The first time I had this dish it was made with wild asparagus, which, although not essential, is even more intense in flavor. Whipping the asparagus into the butter seems to amplify the flavor of the asparagus. The asparagus butter can be served alone on pasta, polenta, or grilled fish. Keep a stick in your freezer. You can substitute artichoke bottoms or hearts for the asparagus.

 

3 tablespoons unsalted butter, at room temperature
3/4 pound asparagus, stems peeled, chopped,
   and blanched, tips set aside
1/2 cup chopped fresh basil leaves
3 garlic cloves, chopped
1 leek, well washed and chopped
1 cup arbono rice
1/2 cup white wine
4 to 4-1/2 cups chicken broth or
   canned low-sodium chicken broth
16 large shrimp, cleaned, deveined and roughly chopped
1 cup freshly grated Parmesan cheese
1/2 to 1 teaspoon kosher salt
1/2 teaspoon black pepper
4 rosemary sprigs, for garnish

 

To make the asparagus butter:
Place 2 tablespoons butter, the asparagus stems, and the basil in a food processor fitted with a steel blade and purée. Set aside.

To make the risotto:
Place a large, straight-sided, non reactive stainless steel, nonstick, or lined copper saucepan over medium-high heat and, when it is hot, add the remaining 1 tablespoon butter. Add the garlic and leek and cook until they are transparent and soft, about 7 to 10 minutes. Add the rice and stir until it is well coated.

Add the wine and cook until it has been absorbed. Add 2 cups chicken broth, 1 cup at a time, stirring with each addition, until all the liquid has been absorbed, about 10 minutes. Add the asparagus tips, shrimp, and remaining 2 cups chicken broth and cook until all the liquid has been absorbed.

Add the asparagus butter, Parmesan cheese, salt, and pepper, stirring well after each addition, and cook for 1 to 2 minutes. Divide the risotto among 4 shallow bowls and serve immediately, garnished with the rosemary sprigs.

 

The Figs Table
More Than 100 Recipes for
Pizzas, Pastas, Salads, and Desserts

By Todd English and Sally Sampson
Simon & Schuster
Hardback, Price: $25.00
ISBN: 0-684-85264-0
Recipe Reprinted by permission.

 

The Figs Table

Recipes

 


 

This page created February 1999

Top


 

The Global Gourmet
Return to the
Global Gourmet®
Main Page

 

Memorial Day Recipes
Memorial Day Recipes

 

AddThis Social Bookmark Button

AddThis Feed Button

 

Global Gourmet®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts

 
Search this site:

Advanced Search

 

Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
I Love Desserts
On Wine
Shopping

new green basics New Green Basics
cooking kids Cooking with Kids

Archives
Conversions, Charts
   & Substitutions

Forums/Message Boards
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

 
IACP Cookbook
Award Winners

Fish Forever
Local Breads
Asian Flavors (Jean-Georges)
Morimoto: Japanese Cooking
Chocolates & Confections
Julia Child
Cook with Jamie
The World Atlas of Wine
Food: The History of Taste
Cook Everything Vegetarian
All Cookbook Winners

JBF Cookbook
Award Nominees

Egg
My Bombay Kitchen
Revolutionary Chinese
A Baker's Odyssey
Great Bar Food at Home
Chez Jacques
Super Natural Cooking
Lidia's Italy
Geography of Oysters
Cheese Essentials
Vegetable Harvest
All Cookbook Nominees

Classic Cookbooks

Betty Crocker Why It Works
The Bon Appétit Cookbook
Joy of Cooking
Fifth Taste...Umami
The Professional Chef
New American Cooking
Vegetable Love

 
 

 
 

Copyright © 1994-2008,
Forkmedia LLC

 

 

 
 

Become a Chef:
Best Culinary Schools

 

Everything Kitchens
Coffee Makers, Blenders
Espresso Machines

 

The California Wine Club
Wine of the Month Clubs
Monthly Wine Club Gifts

 

Cheap Flights
Online Shopping

 

Groomsmen Gifts
Grooms Wedding Guide
Bridesmaids Gifts

 

Mom's Recipes

 
 

 
 

Cheddars
Cheese Samplers
& Gift Ideas

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

Tenerife
Weight Loss Diet
Women's Vests
Vending Machines