Prep Time
15 min
Cook Time
30 min
Yields
4 - 6 servings
Risotto made easy! Try these cheese alternatives: Canadian Mild or Medium Cheddar, Provolone.
Brought to you by Dairy Famers of Canada
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ingredients
1
Tbsp (15 mL) butter
1
onion, chopped
2
clove garlic, chopped
1 ¼
cup (310 mL) arborio rice
½
cup (125 mL) white wine
3
cup (750 mL) sodium-reduced chicken broth
½
tsp (2 mL) dried thyme
1
bay leaf
3
lb(s) large shrimp (600 mL), shelled
1
bunch (1 lb/450 g) fresh asparagus, cut into 1-inch (2.5 cm) segments
1 ½
cup (375 mL) Canadian Aged Cheddar, grated
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directions
Step 1
In a large skillet, melt butter on medium heat and cook onion and garlic for 2 minutes.
Step 2
Add rice and stir thoroughly to coat the grains with butter.
Step 3
Deglaze with white wine and reduce by half.
Step 4
Pour broth into skillet and add herbs. Cover and let simmer 15 minutes.
Step 5
Add shrimp and asparagus, stir and continue cooking, covered, for another 5–7 minutes. Remove lid, stir and cook another 5 minutes, uncovered, to allow any excess liquid to evaporate.
Step 6
Remove bay leaf and add Cheddar. Season to taste, stir and serve.
Step 7
Note: For a variation, shrimp may be replaced with chicken breasts cut into cubes.