Coddled Shrimp With Corn And Asparagus Risotto
Ingredients
- 2 tablespoons unsalted butter
- 2 cups corn kernels (from 4 to 5 ears of corn)
- 1 cup chicken stock or canned low-sodium broth
- 1/4 cup long-grain rice
- 1 teaspoon chopped summer savory or thyme
- Salt and freshly ground pepper
- 1/2 pound medium asparagus, sliced into thin rounds
- 6 tablespoons heavy cream
- 1/4 teaspoon Old Bay spice (optional)
- 1 pound medium shrimp, shelled and deveined
- 1/4 cup minced chives plus long snipped chives, for garnish
Instructions
Coddled Shrimp With Corn And Asparagus Risotto serves 6 original recipe by Food & Wine.
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