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SHRIMP AND VEGETABLE RISOTTO




List of Ingredients



• 16 LARGE SHRIMPS
  
• 1 POUND FRESH ASPARAGUS, OPTIONAL
  
• 1 LARGE SHALLOT
  
• 13 3/4 OR 14 1/2 OUNCE CAN CHICKEN BROTH
  
• 1/4 TEASPOON SAFFRON THREADS
  
• LIGHT CORN OIL SPREAD
  
• 3/4 CUPS ARBORIO RICE ( ITALIAN SHORT GRAIN RICE) OR PARABOILED RICE
  
• 3 TABLESPOONS DRY WHITE WINE
  
• 1 CUP FROZEN PEAS, THAWED
  
• 2 TABLESLPOONS GRATED PARMESAN CHEESE
  






Instructions



1. ABOUT 1 HOUR BEFORE SERVING:
   
2. SHELL AND DEVEIN SHRIMP, LEAVING TAIL PART OF SHELL ON IF YOU LIKE.
   
3. RINSE SHRIMP WITH RUNNING COLD WATER.
   
4. HOLDING THE BASE OF EACH ASPARAGUS STALK FIRMLY, BEND STALK TO BREAK OFF TOUGH END. DISCARD ENDS IF USING, FINELY CHOP SHALLOTS.
   
5. IN A 2 QUART SAUCE PAN OVER HIGH HEAT, HEAT CHICKEN BROTH, SAFFRON, AND 3/4 CUPS OF WATER TO A BOIL. REDUCE HEAT TO LOW TO MAINTAIN SIMMER, COVER.
   
6. MEANWHILE, IN A 3 QUART SAUCEPAN OVER MEDIUM HIGH HEAT, ADD 1 TEASPOON CORN OIL SPREAD AND 2 TABLESPOONS WATER, COOK SHRIMP, STIRRING FREQUENTLY, UNTIL SHRIMP TURNS OPAQUE THROUGHOUT, REMOVE TO BOWL AND KEEP WARM.
   
7. IN SAME SAUCEPAN OVER MEDIUM HEAT, ADD 1 TABLESPOON CORN OIL SPREAD, COOK SHALLOTS, COVERED, STIRRING OCCASIONALLY UNTIL TENDER. ADD RICE, COOK, STIRRING FREQUENTLY, UNTIL RICE GRAINS ARE OPAQUE. ADD WINE, COOK UNTIL ABSORBED. ADD ABOUT 1/2 CUP SIMMERING BROTH MIXTURE TO RICE, STIRRING UNTIL LIQUID IS ABSORBED, CONTINUE COOKING, ADDING REMAINING BROTH MIXTURE, 1/2 CUP AT A TIME, STIRRING AFTER EACH ADDITION UNTIL ALL LIQUID IS ABSORBED AND RICE IS TENDER BUT STILL FIRM, ABOUT 25 MINUTES ( RISOTTO SHOULD HAVE A CREAMY CONSISTENCY).
   
8. STIR IN PEAS, PARMESAN AND SHRIMP, HEAT THROUGH.
   
9. IN A LARGE SKILLET OVER HIGH HEAT, IN 1/2" BOILING WATER, COOK ASPARAGUS 3 TO 5 MINUTES UNTIL TENDER CRISP, DRAIN. ( IF USING).
   
10. SPOON RISOTTO AND ASPARAGUS ONTO 4 DINNER PLATES.
    
11. 4 SERVINGS
    
12. THIS IS A OLD RECIPE FROM THE GOOD HOUSEKEEPING MAGAZINE OF APRIL 1995.