About

Cost: $ $ $ $ $

Difficulty: • • • • •

Time: 1h00

Serves: 2

Shrimp Asparagus Risotto- Winston Salem, North Carolina
Willow's Bistro is a farm to table gourmet restaurant in a cute little spot near downtown Winston Salem. I have recreated one of the best tasty dishes they serve on their summer menu: Shrimp Asparagus Risotto. My recipe is simple, easy to follow, made with quality ingredients and of course delish!

My favorite thing about my city is the restaurants that serve farm to table food in a creative seasonal menu. I would so love the opportunity to travel abroad to Italy to experience farm to table menus and flavors in a new country!

Posted by Amber K. from Winston-Salem, North Carolina, United States • Published 24th July 2017 • See Amber K.'s 8 projects »

Print • Embed

JadeSucksAtLife favorited Shrimp Asparagus Risotto 02 Mar 14:38
Amber K. published her project Shrimp Asparagus Risotto 24 Jul 09:00

Step 1
Boil chicken broth, once it's boiling turn heat to low to keep hot.
Sprinkle old bay seasoning on the shrimp and toss to coat.
Step 2
In another saucepan melt butter and toss in minced shallot.
Once translucent and fragrant throw in uncooked rice.
Toast slightly in butter until covered, pour in wine and cook until wine is absorbed in the rice.
Step 3
Add 1/2 cup chicken broth and stir, cook on medium until all liquid is absorbed.
Keep adding 1/2 cup broth at a time until it's absorbed.
When you only have three more 1/2 cups of broth left, toss in asparagus.
Step 4
Continue to stir as it's all cooking. After your third addition of broth, add shrimp to the pan.
Taste the rice at this point, if it is soft you don't need to continue adding broth, if it's slightly hard keep adding all the broth 1/2 cup at a time, add more as needed until soft.
Once all broth is absorbed and the rice is soft, add in the parmesan and season with S&P.
Step 5
Mix gently and plate.
Step 6
Garnish with more parmesan and pepper.
Step 7
Enjoy!