It is hard to believe that it has been a month already since I last sat down to a virtual dinner with the wonderful ladies who make up the Cooking Light Virtual Supper Club. May seems to have raced by in a blur of activity. Hopefully June will be a titch more calm . . .
The theme this month was 'fresh and local' and was selected by me. When I picked it I figured we'd have delicious fruits and veggies pouring into the market. I had NOT counted on the cool spring. Nonetheless, the first asparagus appeared a week ago so I was able to make the shrimp and asparagus risotto recipe that I had selected.
This is an excellent risotto. I sub a dry white wine for the vermouth and it's perfect. Do NOT overcook the shrimp. The 4 minutes called for in the recipe is just about right. If you leave them in too long you will end up with rubbery, tough shrimp and no one wants that!
Be sure to pop by and see what the other members of the club are brining to the table:
Sandi of Whistlestop Cafe Cooking made GardenTomato Basil Pesto Pizza. I wonder if she whipped that up in Italy?
Val made a salad of Baby Beets with Walnuts, Goat Cheese and Greens.
Risotto with Shrimp and Asparagus
fat-free, less sodium chicken broth
3 cups (1-inch) sliced asparagus
1/2 pound peeled and deveined medium shrimp
1 tablespoon olive oil
1 cup chopped onion
1 cup Arborio rice
1/4 cup dry vermouth
1/4 teaspoon salt
1/2 cup grated fresh parmesan cheese
1 teaspoon butter
1/2 teaspoon fresh lemon juice
1/8 teaspoon freshly ground black pepper
Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
Cook asparagus in boiling water for 3 minutes or until crisp-tender. Drain and rinse with cold water; drain.
Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 5 minutes or until tender, stirring frequently. Add rice; cook 3 minutes, stirring constantly. Stir in 1 cup broth; cook 5 minutes or until the liquid is nearly absorbed, stirring frequently. Stir in 1/2 cup broth, vermouth and salt. Add remaining broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 25 minutes). Add asparagus and shrimp; cook 4 minutes. Stir in cheese and remaining ingredients.