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Ingredients (Serves 4)

  • 1 tsp olive oil
  • 1 lb large shrimp, peeled and deveined
  • 10 stalks asparagus, trimmed, cut into 1-inch pieces
  • 1/2 cup clam juice
  • 2 cups chicken stock
  • 1/2 cup water
  • 2-3 Tbsp olive oil
  • 1/3 cup finely minced onion
  • 1 cup Risotto pasta
  • 1/2 cup dry white wine
  • 1 Tbsp unsalted butter
  • 1/4 cup Parmigiano-Reggiano cheese, grated
  • Fresh ground black pepper, to taste


  1. In a small nonstick frying pan, heat 1 tsp olive oil. Sauté the shrimp and asparagus for 2-3 minutes, until the shrimp just curls and turns pink. Remove from the pan to a bowl, and set aside while you make the Risotto.
  2. Bring chicken broth to a boil on the stove top and set aside.
  3. Heat remaining oil in a large, deep skillet. Add the onion, and sauté until soft but not brown, 2-3 minutes.
  4. Stir in the Risotto, making sure to coat each grain, and stir until it begins to turn light brown.
  5. Remove the pan from the heat, and stir in the wine. It will bubble up, so be careful.
  6. Return the pan to the heat. When the liquid is absorbed, begin adding broth, one ladle at a time, letting each bit of liquid be absorbed.
  7. Remove from heat. Add butter, clam juice and cheese, and stir vigorously for 2 minutes, adding additional broth if needed to desired creaminess.
  8. Stir in the shrimp and asparagus.
  9. Season to taste with black pepper, and serve immediately.