Asparagus Recipes

Asparagus and Shrimp Risotto

5 ounces of risotto rice
4 cups of organic chicken stock
2 ½ ounces of cooked asparagus, cut in one-inch pieces
2 ½ ounces of boiled fresh (Stono Farm Market) shrimp
½ cup of parmesan cheese
2 tsp of extra virgin olive oil
1 ½ teaspoons of chopped parsley
1 glass of dry white wine
1 tsp of chopped shallot


In a pan, heat the extra virgin olive oil over a medium heat. Add the shallots and cook for two minutes. Add the aspargus, and cook for about a minute. Toss in the rice, toast lightly, and stir continuously for about 2 minutes. Add the glass of wine; then continue to stir until almost all of the liquid has been absorbed. Next, gradually add the chicken stock, about a ¼ cup at a time, stirring constantly. This may take some time. When the risotto rice has absorbed all of the stock, add the shrimp and stir gently for 2 minutes. Now add the parsley and cheese.

Serve with love.

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