Ingredients Ingredients for Risotto:

1 tablespoon olive oil

2 tablespoons Kerrygold®

Salted Butter

1 cup dry white wine

1 1/2 cups arborio rice

4 cups chicken broth, simmering on stove

1 -2 cloves fresh minced garlic

3 scallions sliced

1 1/2 cups peas

2 cups asparagus cut into bite size pieces.

1 1/2 pounds large shrimp, marinated

2 ounces grated Kerrygold®

Reserve Cheddar Cheese

For the Shrimp Marinade:

1/2 cup olive oil

Juice of half of a lemon

2 teaspoons chopped fresh oregano

Salt and pepper to taste

Instructions: 

For the Shrimp:

  1. Whisk all ingredients for marinade and place shrimp in it. Marinate for 30 minutes or up to 2 hours. 
  2. Remove from marinade and sear over medium high heat until done.  
  3. Remove from pan and keep warm.  

For the Risotto:

  1. Place chicken broth in a sauté pan and heat until simmering. 
  2. Heat olive oil in a large Dutch oven over medium heat. 
  3. Add scallions and garlic and cook for one minute 
  4. Add risotto and cook for 1-2 minutes, stirring constantly. 
  5. Add wine and cook until almost all liquid is absorbed, stirring constantly. 
  6. Add chicken broth, 2 ladles at a time and cook until all liquid is absorbed, stirring constantly.
  7. Repeat process until chicken broth is gone, the entire process should take about 25-30 minutes. 
  8. When there is 10 minutes left, add asparagus and peas and salt and pepper to taste. 
  9. When all chicken broth has been added, remove from heat and stir in grated Kerrygold Reserve® Cheddar Cheese. 
  10. Add shrimp and serve immediately.