Garlic Butter Shrimp with Asiago Risotto

Garlic Butter Shrimp with Asiago Risotto

Restaurant style risotto that will wow not only you, but your family! Comes together with a labor of love, but easily in one pan. Tender, juicy garlic butter shrimp served with creamy, flavorful risotto. Perfect for date night!

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Ingredients:

• Shrimp:
• 1 lb large shrimp, (peeled and deveined)
• 1 tbsp unsalted butter
• 2 cloves garlic, (minced)
• Risotto:
• 1 tbsp unsalted butter
• 1 1/2 cups arborio risotto rice
• 5 1/2 - 6 cups unsalted chicken stock, (or broth)
• 2 tbsp mascarpone, (softened)
• 1/3 cup asiago cheese, (freshly grated)
• 1/2 lb asparagus, (ends trimmed and chopped into bite size pieces )
• 1 red bell pepper, (chopped)
• 1 small yellow onion, (finely chopped)
• salt, (to taste and if needed)
• Garnishments:
• freshly chopped parsley
• freshly grated asiago cheese

Instructions:

1. Bring stock to a boil in a medium sauce and immediately lower to a simmer to keep warm.
2. Place a large nonstick pan with 1 tablespoon butter over medium heat. Once the butter has melted, add the minced garlic and cook 30 seconds. 
3. Add shrimp and cook 2-3 minutes per side. Remove from pan to a plate and cover to keep warm.
4. Add 1 tablespoon of butter to the pan. Once melted, add the chopped peppers and onions. Sauté until the onion is translucent, approximately 4 minutes.
5. Add rice to the pan and stir so the rice is coated with butter and mixed in with the peppers and onion. Continue to sauté for 1 minute.
6. Next, add the stock one ladle at a time. After adding one ladle, stir and allow to cook until the rice has absorbed the stock before adding another ladle. 
7. Continue adding the stock one ladle at a time, stirring consistently, until you have approximately 2 cups of stock left in the pot, 15-20 minutes. Add the asparagus to the rice and gently fold in.
8. Add 1 to 2 more ladles of stock and stir until absorbed. Reserve approximately 1 cup of stock to add in at the end.
9. Add the mascarpone and asiago cheese and stir until fully melted.
10. Add the shrimp to the risotto to re-warm and gently fold it in. The end result of the risotto should be al dente in texture, creamy with a touch of liquid. It's essential to taste test as it cooks. 
11. Keep in mind that the rice will absorb liquid as it sits. Add 1 cup (or more, as needed) of stock to ensure the dish is loose and creamy. Not chunky and thick.
12. Serve garnished with freshly chopped parsley and grated asiago cheese.

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