Risotto with Shrimp, Scallops and Asparagus!

008risotto with shrimp and asparagus

I don’t know why I’ve always been so intimidated by risotto.

Arborio rice seemed exotic and complicated.

Like most people I assumed that it meant hours standing at the stove; stirring, demanding an almost psychic sense to determine when it is ready.

Well it couldn’t be further from the truth.

This dish is fast and easy and virtually full proof.


I’d say that about 45 minutes is all that you need to have this dish prepared.

004rwith shrimp am


2 cups risotto Arborio rice

8-10 cups water or vegetable stock


In a deep skillet toast the risotto in about 1/4 cup of olive oil.

Add 4 cups of liquid and allow to simmer slowly until most of the liquid is absorbed.

Then cup by cup add the remaining liquid as it is absobed by the rice while stirring.

Stirring brings out the starch and creates the creamy texture for which this rice is known.

005risotto with shhrimp and asparagus

007risotto with shrimp and asparagus

In a seperate skillet sautee shrimp asparagus and scallops in butter and crushed garlic.

Add to the risotto and mix well.

You can add about 1/4 ohf heavy cream and parmesan cheese if desired.

011risotto with shrimp and asparagus


Sliced peppers go well with eggplant dip which is light and garlicky!

019eggplant dip

I couln’t help but to end this meal with a little Dulce de Leche Cheesecake!



Wild Mushroom Risotto

1240-mushroom-med PD

I love this recipe from Vegetarian Times. I make it without the cream and Parmesean cheese, but add some toasted pine nuts and Tarragon.

This dish goes nicely with your favorite white wine.


1/4 cup extra virgin olive oil
8 oz. coarsely chopped bluefoot mushrooms, or mixed cremini, shiitake and oyster mushrooms, chopped
1/4 tsp. coarse sea salt
Freshly ground black pepper to taste
1/2 onion or two big shallots, finely chopped
1 1/2 cups Arborio rice
1/2 cup white wine
5 cups water or vegetable stock
1/4 cup heavy cream
1/3 cup grated Parmegiano-Reggiano cheese
1 cup arugula or flat-leaf parsley, washed, dried and minced


1. Heat large skillet over medium heat and, when hot to touch, add 1/8 cup olive oil and heat until fragrant but not smoking. Add chopped mushrooms and sauté gently until softened, stirring occasionally, 10 to 12 minutes. Add salt and pepper and scrape mixture into bowl.

2. In saucepan, bring water or stock to a boil and keep it simmering. Wipe skillet with paper towel and heat again. Add remaining 1/8 cup oil and heat over medium heat. When fragrant, add chopped onion or shallots and reduce heat to medium-low. Cook for 3 to 4 minutes, until translucent but not brown. Add rice and stir to coat with oil.

3. Add wine and cook for 2 to 3 minutes, stirring continuously and increasing heat to medium, if needed. In 1/2-cup increments, add boiling water or stock, stirring after each addition, not adding more liquid until all is absorbed. Stir often and avoid adding too much liquid.

4. After 15 to 20 minutes, liquid should be absorbed and rice creamy with a slightly chewy center.

5. Remove from heat and stir in mushrooms, cream, cheese and chopped arugula or parsley. Stir until melted and combined, and serve immediately.


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