Shrimp  Asparagus Risotto

"Shrimp asparagus risotto: creamy, saffron infused risotto, with fresh asparagus, tender shrimp, and nutty parmesan cheese."

RENEE NICOLE'S KITCHEN

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INGREDIENTS

– 2 tablespoon olive oil – 1 cup diced red onion – 3 cloves garlic – 1 1/4 cup Arborio rice – 1 cup white wine* – 4 cups stock* – 1/2 teaspoon saffron – 1 teaspoon salt* – 1/2 teaspoon pepper – 1/2 lb of asparagus – 1 tablespoon butter – 1 teaspoon Old Bay seasoning – 1 pound medium or large shrimp – 1/2 cup parmesan cheese  – 2 tablespoon heavy cream – 2 tablespoon chopped parsley

Yield

prep time

20 MINUTES

total time

4 - 6 SERVINGS

Shrimp  Asparagus Risotto

1 HOUR  20 MINUTES

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1. Dice onion, mince garlic, trim and chop asparagus, finely chop parsley. Peel and devein shrimp.

Instructions

2. Use shrimp shells to make shrimp stock or heat vegetable stock. Once hot, reduce heat to low to keep warm, then stir in saffron (See notes.)

Instructions

3. Heat two tablespoons of avocado oil in a 4 quart saute pan or dutch oven over medium heat. Add onions and season with salt and pepper. Saute 2 - 3 minutes or until onions begin to soften. Stir in garlic and cook 1 minute longer, until fragrant.

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4. Add in rice and cook, stirring constantly, for 3 - 5 minutes. Rice will absorb the oil and begin to brown. Add wine, stir, cover, and drop heat to medium low. Cook for about 2 minutes.

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5. Stir, checking to see how much of the liquid remains. If there is still liquid to absorb, cover and let cook 2 more minutes before checking again. It's time to add more liquid when the bottom of the pan stays visible after stirring.

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6. Add 1 cup of stock. Stir to combine, cover, and cook 2 - 3 minutes, stir,  cover and let cook another 2 - 3 minutes. Once the liquid is fully absorbed and the bottom of the pan stays visible after stirring, repeat this step with the next cup of stock. Continue to repeat this step until all stock has been added.

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7. After adding the last cup of stock and cooking for 2 minutes, add the parmesan, cream, asparagus, and parsley. Do not stir! Cover and drop heat to low. Cook 3 - 5 minutes, until asparagus begins to soften.

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8. Meanwhile, cook the shrimp. Melt butter in a small frying pan over medium heat. Season shrimp with Old Bay seasoning. When butter begins to foam add the shrimp in a single layer.

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9. When the shrimp start to turn pink, flip them over, and cook 2 - 3 minutes more. Once finished, pour shrimp and any remaining butter into the risotto mixture.

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10. Stir to combine. Season with salt and pepper as needed. Serve garnished with extra parmesan and parsley.

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Make it a date night meal with Lemon Crème Brûlée!

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Enjoy!

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