Home Recipes from our Members
In a pan bring chicken stock to a simmer.
In a large pot, heat the olive oil and saute onion and garlic over a low heat until they are softened.
Add rice and coat the rice with the oil and cook for a few minutes til slightly toasted.
Add in the wine and cook until almost all of the liquid is absorbed. Add in ½ of a cup of the simmering chicken stock until most of the liquid is almost completely absorbed. Repeat this until the rice cooks and only has a small bite to it.
Add in the asparagus, peas and shrimp and stir to combine. Cook for a few minutes or until the shrimp is pink.
Stir in Parmesan cheese and goat cheese and season to taste.
I like to stir frequently while making risotto but you can follow any technique you like.