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• 1/4 c. dry white wine
• 2 tbsp. grated Parmigiano-Reggiano
• 2 tbsp. snipped fresh chives
Cut off the bottom 1 to 1 1/2 inches of asparagus spears. Thinly slice bottoms and add them to a large saucepan along with the trimmings from the minced onion. Shell the shrimp and add the shells to the saucepan. Cover with at least 5 cups water or asparagus stock and bring to a boil. Reduce to a simmer and cook at least 30 minutes to make a mild stock.
Cut away the very tips of the asparagus. Chop the shrimp in 1/2 inch pieces and add them to the asparagus tips. Slice remaining parts of asparagus in 1/4 inch rounds.
Cook asparagus rounds, 2 tablespoons butter and onion in large skillet over medium heat until onion softens but does not turn color, about 5 minutes.
Add rice and cook, stirring constantly, until all kernels are opaque, about 3 minutes. Add wine and stir until it evaporates. Ladle about 1 1/2 cups simmering stock through a strainer into rice and cook, stirring, until it evaporates. When bottom of pan is almost dry, add an additional 1/2 to 3/4 cup and repeat.
Keep cooking this way, adding more stock as needed, until rice begins to swell and become tender. Stir in 1 1/2 teaspoons salt and reserved chopped shrimp and asparagus tips, and continue cooking until rice kernels are swollen and completely tender. Do not cook mixture dry; the final texture should be somewhat soupy with slightly thickened liquid. This will take about 20 to 25 minutes in all.
Remove skillet from heat and add remaining tablespoon butter, grated Parmigiano-Reggiano and chives. Vigorously stir these into risotto. The liquid will thicken even more. Taste and add more salt if necessary. Spoon into hot shallow bowls and serve immediately.
Nutrition information per each of 6 servings:
Calories 250 Fat 7 g Sodium 770 mg
Carbohydrates 40 g Saturated fat 4 g Calcium 63 mg
Protein 7 g Cholesterol 36 mg Dietary fiber 1 g
Diabetic exchanges per serving: 2½ bread/starch, 1½ fat.