Shrimp and Spring Vegetable Risotto Recipe

Name: Shrimp and Spring Vegetable Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter; 3 tablespoons fruity olive oil; 1/2 cup chopped scallion (white part only); 2 celery stalks, peeled and chopped; 1/2 cup (packed) chopped flat-leaf parsley; 2 cups ambra rice; 4 cups Fish Broth, Clam Broth, Chicken Broth or canned chicken broth; 3/4 pound asparagus, trimmed, peeled and cut into 2-inch lengths; 1 pound medium shrimp, peeled, deveined and cut in half crosswise; 3/4 cup shelled fresh peas or frozen tiny peas, defrosted in a sieve under warm running water; 1 to 2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 1/4 cup chopped scallion (green part only); 1/2 cup freshly grated Parmesan cheese

Servings: persons

3 tablespoons unsalted butter
3 tablespoons fruity olive oil
1/2 cup chopped scallion (white part only)
2 celery stalks, peeled and chopped
1/2 cup (packed) chopped flat-leaf parsley
2 cups ambra rice
4 cups Fish Broth, Clam Broth, Chicken Broth or canned chicken broth
3/4 pound asparagus, trimmed, peeled and cut into 2-inch lengths
1 pound medium shrimp, peeled, deveined and cut in half crosswise
3/4 cup shelled fresh peas or frozen tiny peas, defrosted in a sieve under warm running water
1 to 2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped scallion (green part only)
1/2 cup freshly grated Parmesan cheese

1
In microwave oven heat butter and oil in a 14 by 11 by 2-inch dish, uncovered, at 100 percent for 3 minutes.
2
Add scallion whites, celery, parsley, and rice and stir to coat.
3
Cook, uncovered, at 100 percent for 4 minutes.
4
Stir in broth and cook, uncovered, at 100 percent for 12 minutes.
5
Add asparagus, shrimp, and peas and stir well.
6
Cook, uncovered, for 12 minutes more.
7
Remove from oven.
8
Stir in salt and pepper.
9
Cover loosely with paper toweling and let stand for 8 to 10 minutes.
10
Uncover, sprinkle with scallion greens and cheese, and serve.

1142

kcal

Calories

Fat

Carbs

118

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 3 tablespoons unsalted butter, 3 tablespoons fruity olive oil, 1/2 cup chopped scallion (white part only), 2 celery stalks, peeled and chopped, and more.

Yes, Shrimp and Spring Vegetable 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.

That's it — enjoy your meal!

Shrimp and Spring Vegetable Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions