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Shrimp and Asparagus Risotto Casserole Recipe

Shrimp and Asparagus Risotto Casserole

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (12)

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Average Rating:

Total Reviews: 12

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  • on November 16, 2008

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    This is my first time making risotto, and I loved this recipe. Great combination of classic, fresh flavors and makes a creamy bowl of comfort food. I halved the recipe and still used about 7 cups of broth, so I would think you'd definitely need extra broth if making the full amount! Also, I didn't have marjoram or chives, so substitued a little basil and it was great. It's worth making your own stock - added a ton of flavor.
    Also, I didn't "casserole" it - just added the shrimp and asparagus for the last few minutes of stirring and stopped there.
    I'm excited to play around with other risotto reciped now, but this will remain a favorite!

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  • on January 22, 2008

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    I thought it had great texture and a wonderful flavor. Thank you for showing me how to make Risotto.

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