1. In small saucepan heat stock. 2. In blender add asparagus stems and 1 cup of hot broth/stock and blend until smooth. 3. Return mixture to stock/broth pot. 4. Heat 2 tablespoons of the butter and 2 tablespoons of the extra-virgin olive oil in a large Dutch oven or saucepan until the butter is foamy. 5. Add the Arborio rice and cook, stirring frequently, until the rice is well-coated and fragrant, 1 to 2 minutes. 6. Add the shallots and garlic and cook, stirring, until fragrant, about 1 minute. 7. Add the wine and cook until it evaporates. 8. Reduce the heat to medium and add 2 cups of the hot stock and season lightly with salt. 9. Cook, stirring constantly, until the broth has been absorbed. 10. Continue to cook, adding more broth, 1/2 cup at a time as it is absorbed, until the rice is al dente, 16 to 18 minutes total cooking time. 11. NOTE: If you use all of the stock before the rice is al dente, add a bit of hot water as needed. 12. Add the chives, marjoram, thyme, and 1/4 teaspoon of the black pepper. 13. Add asparagus tips. 14. Taste and adjust seasoning, if necessary. 15. Cover and set aside while you prepare the shrimp. 16. Heat 2 tablespoons olive oil in a large skillet until very hot. 17. In a small bowl combine the shrimp with the creole seasoning and 1/4 teaspoon salt and toss to thoroughly distribute seasonings. 18. Add 2 tablespoons butter to the pan and, when foamy, add the shrimp and cook until shrimp are pink and lightly golden on both sides, 1 to 2 minutes. 19. Transfer shrimp and any accumulated juices to the risotto and stir. 20. Add 1 cup Parmesan cheese and stir. 21. Serve immediately with additional Parmesan cheese sprinkled on top. ---------------------------------------------------------------------------
Nutrition
Ingredients
