Since my finicky offspring was intent on eating his leftover hoagie from lunch for dinner, I jumped at the chance to whip up something he'd never eat for the hubby and me. Allow me to elaborate...
This recipe serves 4
4 cups chicken broth (approximately)
1 lb. uncooked large shrimp, peeled & deveined
1/2 bunch thin asparagus, sliced into 1 in. pieces
2 large garlic cloves, peeled & minced
1 cup Arborio (or medium grain) white rice
1/2 cup dry white wine
1/2 cup freshly grated parmesan cheese
2 tsp. chopped fresh thyme, divided
Additional grated cheese for serving
Bring the chicken broth to a boil in a medium saucepan and add shrimp. Turn off heat, cover and let stand until shrimp turn pink (about 3 minutes). Using a slotted spoon, transfer shrimp to a small bowl and cover to keep warm. Cover the broth to keep hot.
Heat oil in a large, heavy saucepan over medium heat and add asparagus. cook for several minutes, until tender but still firm. Remove asparagus with a slotted spoon to a bowl and cover to keep warm.
Add chopped onion and cook for several minutes until tender. Add minced garlic and cook for another 1 - 2 minutes. Add rice and cook, stirring frequently for about 2 minutes. Add wine and cook until it is absorbed (about 3 minutes). Add chicken broth, about a cup at a time, stirring frequently, until rice is tender but al dente and mixture becomes creamy (allow broth to become almost completely absorbed between additions).
During the last 5 minutes of cooking, add the shrimp and asparagus to heat through.
Remove risotto from heat and gently but thoroughly stir in parmesan cheese and most of the fresh thyme. Season to taste with salt and freshly ground pepper.
Divide risotto in shallow bowls, sprinkle each with a small pinch of the remaining thyme and serve with additional grated cheese on the side.
Round out this dish with a garden salad and a sauvignon blanc or pinot grigio for a special meal.