Ingredients
3 Tbs. unsalted butter, at room temperature
¾ lb. asparagus stems peeled, chopped and blanched, tips set aside
½ cup chopped fresh basil leaves
3 garlic cloves, chopped
1 leek, well washed and chopped
1 cup Arborio rice
½ cup white wine
4 to 4 ½ cups chicken both or canned low-sodium chicken both
16 large shrimp, cleaned, deveined and roughly chopped
1 cup freshly grated Parmesan cheese
½ to 1 tsp. kosher salt
½ tsp. black pepper
4 rosemary sprigs, for garnish
Preparation
To make the asparagus butter: Place 2 Tbs. butter, the asparagus stems, and the basil in a food processor fitted with a steel blade and puree. Set aside.
To make the risotto: Place a large, straight-sided, non reactive stainless steel, nonstick, or lined copper saucepan over medium-high heat and, when it is hot, add the remaining 1 Tbs. 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 2 cups chicken broth, 1 cup at a time, stirring with each addition, until all the liquid as been absorbed, about 10 minutes. Add the asparagus tips, shrimp, and remaining 2 cups chicken broth and cook until all the liquid has been absorbed.
Add the asparagus butter, Parmesan cheese, salt and pepper, stirring well after each addition, and cook for 1 to 2 minutes. Divide the risotto among 4 shallow bowls and serve immediately, garnished with rosemary sprigs.
