About Olive Garden

Olive Garden is the leading restaurant in the Italian dining segment with more than 800 restaurants, more than 96,000 employees and more than $3.6 billion in annual sales. Olive Garden is a division of Darden Restaurants, Inc., (NYSE: DRI), which owns and operates more than 2,100 restaurants that generate over $8.5 billion in annual sales. Headquartered in Orlando, Fla., and employing more than 200,000 people, Darden is recognized for a culture that rewards caring for and responding to people. In 2014, Darden was named to the FORTUNE “100 Best Companies to Work For” list for the fourth year in a row. Olive Garden is committed to making a difference in the lives of others in the local community. As part of this commitment, Olive Garden restaurants have donated nearly 30 million pounds of food to local community food banks across the country.




Shrimp and Asparagus Risotto

Olive Garden – Shrimp and Asparagus Risotto picture


Preparation Time30 MinCooking Time30 Min
Ready In1 Hr 0 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineItalianCourseMain Dish
MethodBoilSpecialityComplete Meal
Main IngredientRiceInterest GroupEveryday


1 cup rice (of your choice)

4 cups of chicken broth

1 tbsp olive oil (extra virgin)

¼ cup dry white wine

1/4 lb asparagus (cut into 1” pieces) –sometimes I like to make this recipe with only shrimps and do away with the asparagus part.

1 lb shrimps, shelled, de-veined and cleaned thoroughly

1 oz butter (I like to keep the butter also low, you can add a little more to your specific taste)

Salt to taste

¼ tsp ground black pepper

¼ cup parmesan cheese

3 tbsp fresh finely chopped parsley

1 onion, sliced thin


Take a large saucepan, add the chicken broth and let boil. Reduce heat and let simmer. In the mean time, take another pan, add in the oil and onions. Saute till soft and tender. Add the rice and stir. Now add in the dry white wine and mix well. Add ½ the broth in regular intervals and let cook on low heat. Keep stirring. Add the salt and pepper. Add in the asparagus and the shrimps and stir. Add in the rest of the broth and let cook till done. When it is cooked and the broth has also been well absorbed, add in the butter. Sprinkle grated parmesan cheese and parsley. Serve.

No comments: