Chef to Impress: Shrimp & Asparagus Risotto

I’m Italian.

We’re suppose to be some of the world’s best cooks. When it comes to a simple dish that is sure to impress, I rely on my mother’s Shrimp & Asparagus Risotto Recipe.

I busted this recipe out as my first ‘cooked at home meal’ for JPC early on in our relationship and my former roommate and I used to serve it religiously at dinner parties. It’s not exactly ‘engagement chicken’, but I can promise it will leave your guests or guy ready to keep coming back for more.


Juice of ½ a lemon
2 shallots
1 rib celery
¼ C. butter
1T. Olive oil
1 1/3 C. Risotto rice
¼ C. white wine
1 Qt Chicken stock
1 egg yolk
4T grated parmesan cheese
4 T heavy cream
Salt & Pepper
Put shallots & celery into blender – finely chop
heat ½ of the butter, oil, shallots & celery in large¬†sauce pan – cook until softened
Mix rice in and give a good coating, add wine stir until absorbed, then start ladling stock in
about ¼ of a cup at a time- after each time stir until absorbed before adding more.
Cook until risotto is tender constantly stirring & ladling broth in.
In small bowl beat egg yolk-lemon juice-Parmesan cheese-cream & pepper.
When risotto is done remove from stove and add mixture & the remaining butter & salt.
Fold in cooked asparagus & cooked shrimp.
Plate, eat, and enjoy!

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