This post may contain affiliate links, which are always marked with *. Please read my disclosure for more information.
This Shrimp Risotto with Asparagus & Basil is so packed with flavor and quick and easy to make. Done in under 40 minutes, it's the perfect decadent weekend dish.
Have you made risotto before? Maybe you tried my Creamy Truffled Mushroom Risotto? Or maybe you're still a bit intimidated by the process behind making a risotto? I know, it can seem daunting. I didn't even dare try my hands at it for a long time. But then I
How to Make a Perfect Risotto
In my book, there are three secrets to making your risotto stand out: using a good wine, cooking it slowly, and not cooking it to long.
Use a Good Wine for your Risotto
While you could use
With this Shrimp Risotto I love drinking a Sancerre - so therefore, I'd use a Sancerre in the dish as well. My sister thought I was mad when I did this and called it a waste of good wine, but to me, it's just making all the more of it. You can go a bit cheaper on the wine as well, of course, but the general rule is (not all that surprisingly...) - the tastier the wine the tastier the risotto.
Cook Your Risotto Slowly
The second important step to making a perfect risotto is to take your time. After frying your shallots, garlic and rice, and cooking off the wine, add the broth and lower the heat to medium-low - the heat should be just high enough for it to boil, but not much higher than that. And let it sit there, slowly cooking away.
Now a common misconception is that you should need to add the broth slowly and stir often. This is actually gonna hurt you more than help you. As long as your heat is low enough your risotto will do fine on its own, and when you're not constantly stirring it you run less risk of breaking the rice grains and ending up with mush.
Which brings us to the third point.
Don't Cook Your Risotto Too Long
Now, finally, and maybe most importantly - don't overcook your risotto. The trick here is that you have to take it off the heat before you think it's done.
So, after cooking it for about 14 minutes, start tasting the rice about once every minute. When it's finished it should still have a solid core, but not be too hard. There should just be a touch of texture left in the middle. If the rice is soft all the way through it will be overcooked.
This is somewhat scary - but just take the plunge and take it off the heat when you're not
More great risotto recipes
Love risotto? Then you need to check out these delicious recipes!
- Smoked Salmon Risotto with Asparagus & Lemon
- Salmon Risotto with Leeks & Lemon
- Mushroom Risotto with Truffle Oil
Did you love this recipe? Rate it 5 stars!
...and let me know what you loved about it in the comments.
Shrimp Risotto with Basil & AsparagusPrint Pin Rate
- 1 Tbsp butter
- 2 shallots finely chopped
- 2 garlic cloves peeled, in one piece but slightly crushed
- 1.5 dl Avorio rice or other risotto rice
- 2 dl dry white wine
- 4 dl fish stock
- 1.5 dl shredded parmesan cheese
- 100 g large shrimp peeled and defrosted
- 5 asparagus cut in bite-size pieces
- 0.25 lemon juice of
- 1 dl chopped fresh basil leaves loosely packed
- salt & fresh ground black pepper according to taste
- parmesan cheese shredded
- 0.5 lemon cut in wedges
- fresh basil can be omitted
- Melt the butter in a large pan over medium-high heat. The pan should preferably be low and wide, but other pans work as well.
- Add in the shallots and garlic and fry until the shallots are softened, about 2 minutes.
- Add in the rice and fry until the butter has been absorbed by the rice, a few minutes.
- Make sure the heat is on high. Pour in the wine and cook until almost completely absorbed. Stir constantly.
- Lower the heat to medium-low, and remove the garlic cloves.
- Add in the fish stock and bring to a slow simmer. Adjust the heat to keep this slow simmer, and stir once. Then do not stir again until done.
- The risotto is finished when it’s cooked almost through - there should still be a solid core in the middle of the rice. When the risotto is finished, remove the pan from the heat and mix in parmesan, lemon juice and chopped basil. Then add in the shrimp and asparagus and mix well. Let sit for a few minutes to allow the shrimp and asparagus to heat up. Add salt and pepper to taste.
- Serve immediately with fresh basil, extra parmesan cheese, and a lemon wedge.
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.