Saturday, May 7, 2011

Shrimp & Asparagus Risotto

Tried a new recipe from August 2010 Women's Day magazine.
I'm on a roll here people!
It was tasty and very easy! It did not have a whole lot of spice/herb flavor,
but had a nice comfort food ellement.


Shrimp & Asparagus Risotto





1 lb bag peeled frozen shrimp, thawed
2 boxes (5.5 oz each) Lundberg garlic primavera risotto
8 oz fresh asparagus, woody ends trimmed and cut into 1 1/2" pieces


Heat 1 T. oil in a 12" nonstick skillet over high heat. Add shrimp, saute 2-3 minutes until golden and cooked through. Transfer to a bowl. Add rice to skillet; stir 30 seconds. Stir in 5 cups water and the seasoning packets. Bring to a boil, reduce heat and simmer uncovered 12 minutes, stirring occasionally. Stir in asparagus; simmer 7 minutes. Stir in shrimp and any juices; cook 1 minute or until asparagus and rice ar tender and shrimp are heated through. Serves 4.






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