| SAVORY EARLY SPRING RISOTTO WITH SHRIMP AND ASPARAGUS |
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2 tablespoons unsalted butter, at room temperature
2 tablespoons mascarpone cheese
3/4 pound asparagus, stems peeled, chopped, and blanched, tips set aside
1/2 cup chopped fresh basil leaves
1 T olive oil
3 garlic cloves, chopped
1 cup English peas
1 leek, well washed and chopped
1 cup arbono rice
1/2 cup white wine
3 T Savory Creations 20X Chicken Broth Concentrate
4-1/2 cups water
16 large shrimp, cleaned, deveined and cut in 1/2
1 cup freshly grated Parmesan cheese
1/2 teaspoon black pepper
2 tablespoons mascarpone cheese
3/4 pound asparagus, stems peeled, chopped, and blanched, tips set aside
1/2 cup chopped fresh basil leaves
1 T olive oil
3 garlic cloves, chopped
1 cup English peas
1 leek, well washed and chopped
1 cup arbono rice
1/2 cup white wine
3 T Savory Creations 20X Chicken Broth Concentrate
4-1/2 cups water
16 large shrimp, cleaned, deveined and cut in 1/2
1 cup freshly grated Parmesan cheese
1/2 teaspoon black pepper
PREPARATION
Place the butter and mascarpone, the asparagus stems and the basil in a food processor fitted with a steel blade and purée. Set aside.
Place a large, straight-sided, non reactive stainless steel, nonstick saucepan over medium-high heat and, when it is hot, add the remaining 1 tablespoon butter. Add the garlic and leek and cook until they are transparent and soft, about 7 to 10 minutes. Add the rice and stir until it is well coated.
Add the wine and cook until it has been absorbed. Add the Savory Creations 20X Chicken Broth Concentrate and 2 cups water, 1 cup at a time, stirring with each addition, until all the liquid has been absorbed, about 10 minutes. Add the asparagus tips, shrimp, peas and remaining 2 cups water and cook until all the liquid has been absorbed.
Add the asparagus butter/mascarpone, Parmesan cheese and pepper, stirring well after each addition, and cook for 1 to 2 minutes. Divide the risotto among 4 shallow bowls and serve immediately.
Serves 4.
