Shrimp-Asparagus Risotto Recipe

Name: Shrimp-Asparagus Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound asparagus, trimmed; 3/4 pound medium shrimp, shelled and deveined; Salt; Pepper; 1 tablespoon extra-virgin olive oil; 2 cups vegetable stock; 6 tablespoons unsalted butter; 1 small onion, minced; 12 ounces carnaroli rice; 1 cup dry white wine; Pinch of saffron threads; 1/4 cup freshly grated Parmigiano-Reggiano

Servings: persons

1 pound asparagus, trimmed
3/4 pound medium shrimp, shelled and deveined
Salt
Pepper
1 tablespoon extra-virgin olive oil
2 cups vegetable stock
6 tablespoons unsalted butter
1 small onion, minced
12 ounces carnaroli rice
1 cup dry white wine
Pinch of saffron threads
1/4 cup freshly grated Parmigiano-Reggiano

1
Cook the asparagus in salted boiling water until crisp-tender.
2
Drain and cool under running water; cut into 1-inch pieces.
3
Season the shrimp with salt and pepper.
4
In a skillet, heat the oil.
5
Add the shrimp and cook over moderately high heat, turning, until just white throughout, 3 minutes.
6
Transfer to a plate.
7
In a saucepan, bring 4 cups of water and the stock to a boil.
8
Cover and keep warm.
9
In a large saucepan, melt 4 tablespoons of the butter.
10
Add the onion and cook over moderate heat, stirring, until softened, 5 minutes.
11
Add the rice and cook, stirring, for 2 minutes.
12
Add the wine and simmer until almost evaporated.
13
Add enough stock to just cover the rice and cook, stirring, until the stock has been absorbed.
14
Stir in the saffron and continue stirring in stock, 1/2 cup at a time, until nearly absorbed between additions.
15
The risotto is done when the rice is al dente and suspended in a creamy sauce, 25 minutes.
16
Stir in the cheese and remaining 2 tablespoons of butter.
17
Fold in the asparagus and shrimp.
18
Season with salt and pepper.

631

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 12 ingredients. The key ingredients include: 1 pound asparagus, trimmed, 3/4 pound medium shrimp, shelled and deveined, Salt, Pepper, and more.

Yes, Shrimp-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-Asparagus Risotto

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