Shrimp and Asparagus Risotto Recipe

Name: Shrimp and Asparagus Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups Chicken Broth; 1 pound Aspargus, In 1.5 Inch Sections; 1 Tablespoon Olive Oil; 1 cup Chopped Onion; 1 cup Arborio Rice; 1/4 cups Dry Vermouth; 1/2 pounds Peeled And Deveined Medium Shrimp; 1/4 teaspoons Salt; ⅛ teaspoons Black Pepper; 1/2 teaspoons Fresh Lemon Juice; 1/2 cups Grated Parmesan Cheese

Servings: persons

4 cups Chicken Broth
1 pound Aspargus, In 1.5 Inch Sections
1 Tablespoon Olive Oil
1 cup Chopped Onion
1 cup Arborio Rice
1/4 cups Dry Vermouth
1/2 pounds Peeled And Deveined Medium Shrimp
1/4 teaspoons Salt
⅛ teaspoons Black Pepper
1/2 teaspoons Fresh Lemon Juice
1/2 cups Grated Parmesan Cheese

1
1.
2
Bring chicken broth to a simmer in a saucepan and keep warm on low heat.
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2.
4
Heat olive oil in a large nonstick skillet over medium-high heat.
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Add onion and saute until tender.
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3.
7
Add rice and cook for 3 minutes, stirring constantly.
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4.
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Add 1 cup broth, stir frequently, cooking until almost all broth is absorbed.
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5.
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Stir in half cup broth and vermouth, stirring until almost all liquid is absorbed.
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6.
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Continue adding broth, 1/2 cup at a time, stirring frequently.
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7.
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With the last 1/2 cup of broth, add asparagus and shrimp to cook until broth is absorbed.
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8.
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Stir in remaining ingredients.

730

kcal

Calories

Fat

Carbs

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 11 ingredients. The key ingredients include: 4 cups Chicken Broth, 1 pound Aspargus, In 1.5 Inch Sections, 1 Tablespoon Olive Oil, 1 cup Chopped Onion, and more.

Yes, Shrimp and Asparagus Risotto 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.

Shrimp and Asparagus Risotto

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