Italian Fish and Shellfish Recipes - Shrimp, Asparagus and Olive Risotto Recipe

Ingredients

• 2 1/2 cups water

• 1 pound asparagus spears, cut into 2-inch lengths

• 3/4 cup olive oil

• 4 shallots, chopped

• 2 garlic cloves, crushed

• 2 teaspoons chopped thyme

• 1 3/4 cups risotto rice

• 2/3 cup dry white wine

• 2 1/2 cups hot Vegetable Stock

• 1 pound small raw shrimp, peeled

• 1/2 cup olive paste (pasta di olive)

• 1/3 cup torn basil leaves

• Parmesan cheese shavings, to serve

Serves 4-6

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Method:

1. Bring the water to a boil in a large saucepan. Add the asparagus and cook for 3 minutes. Strain,  reserving the liquid, and immediately refresh the asparagus under cold water. Drain well and set aside.

2. Heat the oil in a large frying pan. Add the shallots, garlic, and thyme and sauté for 5 minutes. Add the rice and stir well to coat the grains with the oil. Pour in the wine, bring to a boil, and cook, stirring, until almost all the liquid has evaporated.

3. Meanwhile, put the reserved asparagus liquid and vegetable stock into a small saucepan and bring to a very low simmer. Add the hot stock to the frying pan, a large ladleful at a time, stirring until each addition is absorbed into the rice.

4. Continue adding stock in this way, cooking until the rice is creamy but the grains are still firm. This should take about 20 minutes.

5. Add the shrimp and the asparagus to the rice with the final addition of stock and stir for a further 5 minutes, until the shrimp and rice are cooked.

6. Stir in the olive paste and basil and season to taste with salt and pepper. Cover and leave the risotto to rest for a few minutes before serving with plenty of Parmesan shavings.

Note: A luxurious risotto with some unusual and subtle flavors, this makes a good dinner party dish. Olive paste is available from Italian delicatessens and many supermarkets, alternatively you can make your own.