March 6, 2015
10 mins
25 mins
35 mins
For the Shrimp:
1/2 onion, peeled and chopped very fine, about 1/2 cup
2 garlic cloves, peeled and minced
1 pound raw prawns, peeled and deveined
For the Risotto:
3 cups seafood or vegetable stock
1/4 onion, peeled and chopped very fine, about 1/4 cup
1 cup Arborio or Carnaroli rice
1 pound fresh thin asparagus, rinsed, trimmed and cut into 1-inch pieces
Prepare the Shrimp:
Heat olive oil in a large nonstick skillet over low to medium heat. Add onion and sauté for 5 minutes, stirring frequently. Add garlic and sauté for one more minute. Add brandy. Stir until liquid evaporates, about 1 minute.
Add shrimp. Sprinkle with salt and pepper. Cook for 4 minutes, turning them after 2 minutes. Remove from heat.
Prepare the Risotto:
Heat stock and salt in a medium saucepan over low heat.
Meanwhile, heat olive oil in a large saucepan over low to medium heat. Add onion and sauté for 5 minutes, stirring frequently. Add rice and sauté, stirring constantly so rice does not burn. After 1 minute, add wine and stir until liquid has evaporated.
Add warm stock to rice 1 ladleful at a time - stirring after each addition. Allow liquid to evaporate then add another ladleful, about 1/2 cup of stock. Repeat, stirring frequently.
After 10 minutes stir in asparagus pieces and continue cooking, adding remaining stock until the rice and asparagus are al dente, about 18 minutes total cooking time.
Remove from heat and stir in cooked shrimp. Serve immediately.
HELPING HANDS: Kids can help stir the rice with supervision.
