Risotto with Shrimp and Asparagus Recipe

Looking for an easy Risotto with Shrimp and Asparagus recipe? Learn how to make Risotto with Shrimp and Asparagus using healthy ingredients.


Submitted by sailingchef

Makes 4 servings



What's pink and green and gold all over? This delicious risotto, just in time to usher in Spring. The secret to success is to cook the shrimp and asparagus separately, and combine them in the last minute of cooking the rice. And use the very best ingredients you can, especially saffron and cheese; it makes all the difference in this simple dish. Your Italian friends might frown on mixing cheese and shellfish, but believe me, it's delicious. Serves 4 as a main course; can be doubled. From www.theperfectpantry.com.

Recipe Ingredients for Risotto with Shrimp and Asparagus

1 tsp olive oil
1/2 lb large shrimp, peeled and deveined
1/2 lb (6 stalks) asparagus, trimmed, cut into 1-inch pieces
3 cups chicken broth (homemade stock or low-sodium store-bought)
1/2 cup water
1/4 tsp saffron threads
2 tbsp olive oil
1/3 cup finely minced onion
1 cups carnaroli or arborio rice
1/2 cup dry white wine
1 tbsp unsalted butter
1/4 cup Parmigiano-Reggiano cheese, grated
1 Fresh ground black pepper, to taste

Recipe Directions for Risotto with Shrimp and Asparagus

  1. In a small nonstick frying pan, heat 1 tsp olive oil. Sauté the shrimp and asparagus for 2-3 minutes, until the shrimp just curls and turns pink. Remove from the pan to a bowl, and set aside while you make the rice.

  2. Bring broth to a boil on the stovetop or in a microwave, and set aside. Place 1/2 cup water and the saffron threads into a small glass measuring cup; heat in the microwave for 1 minute, then set aside.

  3. Heat remaining oil in a large, deep skillet or 4-quart straight-sided pan. Add the onion, and sauté until soft but not brown, 2-3 minutes. Stir in the rice, making sure to coat each grain, and stir until the rice just begins to turn light brown.

  4. Remove the pan from the heat, and stir in the wine. It will bubble up, so be careful. Return the pan to the heat. When the liquid is absorbed, begin adding broth, 1 ladleful at a time, letting each bit of liquid be absorbed. After 1 cup is added, stir the saffron water into the rice. Continue adding broth, reserving a few tablespoons at the end. Remove from heat. Add butter and cheese, and stir vigorously for 2 minutes. Add in any remaining broth, and stir to desired creaminess.

  5. Stir in the shrimp and asparagus. Season to taste with black pepper, and serve immediately.

Categories

Rice, Seafood, Vegetables, Main Dish, Mediterranean

Nutrition Facts
Serving Size 426.1g
Amount Per Serving
Calories
407
Calories from Fat
125
% Daily Value*
Total Fat
13.9g
21%
Saturated Fat
4.4g
22%
Trans Fat
0.0g
Cholesterol
94mg
31%
Sodium
767mg
32%
Potassium
358mg
10%
Total Carbohydrates
43.7g
15%
Dietary Fiber
2.7g
11%
Sugars
2.3g
Protein
21.2g
Vitamin A 11% Vitamin C 7%
Calcium 10% Iron 14%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C-
  Good points
  • Low in sugar
  •   Bad points
  • Contains alcohol
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