Asparagus Risotto With Shrimp And Lemon Recipe

Name: Asparagus Risotto With Shrimp And Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs large asparagus, trimmed; 4 cups chicken broth, preferably reduced salt; 1/2 cup shallot, chopped; 2 tablespoons olive oil; 1 cup arborio rice (short grain); 1 teaspoon lemon, zest of, finely chopped; 1/2 cup dry white wine; 1 lb shrimp; salt; fresh ground pepper

Servings: persons

1 1/2 lbs large asparagus, trimmed
4 cups chicken broth, preferably reduced salt
1/2 cup shallot, chopped
2 tablespoons olive oil
1 cup arborio rice (short grain)
1 teaspoon lemon, zest of, finely chopped
1/2 cup dry white wine
1 lb shrimp
salt
fresh ground pepper

1
Put asparagus into a large skillet of salted, boiling water.
2
Return to a boil; boil about 3 minutes or until tender-crisp.
3
Drain well; spread on paper towel to cool.
4
Cut into 1-inch lengths; set aside.
5
In a small saucepan, bring broth to a simmer; reduce to lowest heat and keep warm.
6
In a larger saucepan, saute shallot in olive oil over medium heat for about 3 minutes or until soft.
7
Stir in rice to coat.
8
Cook rice, stirring constantly, until rice is opaque (1-2 minutes).
9
Stir in lemon zest.
10
Deglaze with white wine, stirring constantly.
11
Stir in 1/2 cup hot broth, cook over medium heat, stirring constantly, until broth has been absorbed and mixture thickens.
12
Simmer the risotto; adjust heat as necessary.
13
Continue process, using a half-cup of hot broth at a time, making sure the rice absorbs the liquid before adding more.
14
Continue adding broth until it's all used.
15
When rice is just tender, stir in reserved asparagus and shrimp.
16
Cook, stirring constantly, until shrimp is pink.
17
The risotto should be very creamy, and not soupy nor sticky.
18
Season to taste with salt and pepper.

775

kcal

Calories

Fat

Carbs

108

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 lbs large asparagus, trimmed, 4 cups chicken broth, preferably reduced salt, 1/2 cup shallot, chopped, 2 tablespoons olive oil, and more.

Yes, Asparagus Risotto With Shrimp And Lemon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asparagus Risotto With Shrimp And Lemon

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