Pesto Risotto with Asparagus and Shrimp
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Serves
| 6 |
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Allergy
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Milk
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Meal type
|
Side Dish
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Ingredients
- 10oz arborio rice
- 1oz olive oil
- 11⁄2oz basil pesto sauce
- 7 cups chicken broth
- 1oz yellow onions (1⁄4 inch diced)
- 1 tablespoon unsalted butter
- 8oz shrimp
- 5oz fresh asparagus tips
- 1oz parmesan cheese (grated)
Directions
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Step 1
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| Lightly sauté the rice and onion in the olive oil until the edges of the rice look translucent. Add 1⁄4 of the broth and stir. |
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Step 2
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| Allow the liquid to evaporate before adding another 1⁄4. When absorbed, spread on sheet pan and allow to cool. |
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Step 3
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| When ready to serve, sauté the shrimp and asparagus in the butter, add the rice and remaining broth. |
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Step 4
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| Heat thoroughly and serve. Top with cheese. |
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