Shrimp Risotto With Asparagus Recipe

Name: Shrimp Risotto With Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For Risotto; 1 1/2 lb lg shrimp in shell; 1LB Arborio rice; 3-4 Shallots - diced; 1lb Asparagus - cut on bias 1/2 in; 1/2 fresh red bell pepper - diced; Olive oil; salt & pepper to tast; FOr broth; 2qt water; Fresh Shrimp shells; Onion; Bay leaf; THyme; Cayenne pepper flakes; Garlic; ANy othe handy vegetables; Salt

Servings: persons

For Risotto
1 1/2 lb lg shrimp in shell
1LB Arborio rice
3-4 Shallots - diced
1lb Asparagus - cut on bias 1/2 in
1/2 fresh red bell pepper - diced
Olive oil
salt & pepper to tast
FOr broth
2qt water
Fresh Shrimp shells
Onion
Bay leaf
THyme
Cayenne pepper flakes
Garlic
ANy othe handy vegetables
Salt

1
Broth
2
Peel SHrimp and make broth with
3
Shells and broth ingredients, boil/simmer for 15 minutes, strain and keep warm
4
2) Risotto
5
Saute shallots and red pepeer in olive oil - 2 minutes
6
Add rice and stir one minute
7
Begin to add broth - ladle full at a time
8
Keep adding broth a litte at at time striiring
9
Lats 5 minutes add shrimp and asparagus
10
Garnish with chopped parsley -Serve immediately

603

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 18 ingredients. The key ingredients include: For Risotto, 1 1/2 lb lg shrimp in shell, 1LB Arborio rice, 3-4 Shallots - diced, and more.

Yes, Shrimp Risotto With Asparagus 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 Risotto With Asparagus

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