Olive Garden Shrimp and Asparagus Risotto is really quite easy to make at home. You can make it for dinner tonight or for your next party. Our Olive Garden Recipe for Shrimp and Asparagus Risotto tastes just like the main dish you enjoy at Olive Garden.
Olive Garden Shrimp and Asparagus Risotto
Learn to prepare risotto, a staple pasta dish enjoyed throughout Italy, with Olive Garden's Executive Chef Paolo Lafata. This particular dish was created at our Culinary Institute of Tuscany and takes its inspiration from the Italian coast. Made with carnaroli rice, large sautéed shrimp and fresh asparagus, it's a comfort meal with a twist your family is sure to love!
Olive Garden's Shrimp & Asparagus Risotto
- 8 cups chicken broth
- 2 Tbsp extra virgin olive oil
- 2 cups Carnaroli or Arborio rice
- 1/2 cup dry white wine
- 1/2 lb fresh asparagus spears, stemmed and cut into 1-inch pieces
- 1 1/2 lbs large shrimp, shelled and deveined
- 4 oz butter
- 1/2 cup Parmesan cheese
- Salt and pepper to taste
- 1 cup chopped tomatoes
- Fresh parsley, chopped
- 1/2 cup yellow onion, diced
HEAT oil in a large nonstick pan over medium heat. Add onions and cook for 3 minutes, or until translucent. Stir in rice and cook for 1 minute, then add white wine. Add 1/2 cup of broth and stir until completely absorbed. Repeat until half of broth has been added. Stir the risotto frequently to prevent sticking.
ADD asparagus and shrimp to the remaining broth and cook for about 2 minutes, or until shrimp are pink. Remove asparagus and shrimp from broth and add them to the risotto mixture. Add remaining broth 1/2 cup at a time until desired creaminess is reached (there may be broth left over).
Once the broth is absorbed, add butter, Parmesan cheese and salt and pepper to taste. Garnish with chopped tomatoes and parsley.
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Photo of Delicious Homemade Shrimp & Asparagus Risotto by Arsheffield and is used by permission under the Attribution-NonCommercial 2.0 Generic (CC BY-NC 2.0) License.