Shrimp and Asparagus Risotto
This Creamy Risotto is loaded with shrimp & asparagus and amazing flavor from lemon, basil and parmesan. A quick & easy dinner that's done in 30 minutes - and fancy enough for any dinner party. Follow my no-stir risotto method, and succeed with your risotto every time!
Servings 2
Calories 631kcal
Equipment
- Measuring cups (metric or US)*
Ingredients
- 1 tablespoon butter
- 2 shallots finely chopped
- 2 garlic cloves peeled, in one piece but slightly crushed
- ⅔ cups avorio rice or other risotto rice
- 1 cup dry white wine
- 1.5 cup fish stock
- ⅔ cups shredded parmesan cheese
- ¼ lemon juice only, or more according to taste
- 1 cup fresh basil leaves loosely packed, chopped
- ¼ lb large shrimp cooked, peeled and room temperature
- 5 asparagus cut in 1-inch pieces
- salt & fresh ground black pepper according to taste
To serve (optional)
- shredded parmesan cheese, fresh basil, and lemon wedges
Instructions
- Melt butter in a large skillet or pan over medium-high heat. The pan should preferably be low and wide, but other pans work as well.1 tablespoon butter
- Add shallots and garlic and fry until the shallots are softened, about 2 minutes.2 shallots, 2 garlic cloves
- Add rice and fry until the butter has been absorbed by the rice and the pan is starting to look dry. This takes a few minutes. Meanwhile, stir constantly.⅔ cups avorio rice
- Make sure the heat is on high. Pour in the wine and cook until almost all the wine is gone. Stir constantly.1 cup dry white wine
- Lower the heat to medium, and remove the garlic cloves.
- Add 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.1.5 cup fish stock
- Cook for 18 minutes, until almost all stock is gone and the rice has just a tiny bit of a solid core left.
- Remove the pan from the heat and mix in parmesan, lemon juice and chopped basil. Then add shrimp and asparagus and mix well. Let sit for a few minutes to allow the shrimp and asparagus to heat up.⅔ cups shredded parmesan cheese, ¼ lemon, 1 cup fresh basil leaves, ¼ lb large shrimp, 5 asparagus
- Taste test and add salt, pepper and more lemon juice according to taste.salt & fresh ground black pepper
- Serve with fresh basil, extra parmesan cheese, and a lemon wedge.
Notes
- Shallots can be swapped for red or yellow onion
- Wine can be substituted for the same amount of stock, and some extra lemon juice, or half apple cider vinegar and half stock.
- Do not rinse the rice - you want to keep all the starch you can
- Different types of rice absorb different amounts of liquid - this recipe was created using Avorio rice, depending on the type you're using you might need more or less liquid. Check the box to see how much is recommended!
- Don't overcook the rice - remove from the heat when it still has a solid core
- If you want your asparagus softer, add it with 2 minutes left on the risotto
- If the stock is gone but risotto is not done just add more stock or plain hot water and simmer a bit longer
- Store leftover creamy risotto in the fridge in an airtight container for up to 4 days
- I do not recommend freezing risotto as it will become grainy
Nutrition
Calories: 631kcal | Carbohydrates: 65g | Protein: 34g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 166mg | Sodium: 1687mg | Potassium: 605mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1110IU | Vitamin C: 30.1mg | Calcium: 628mg | Iron: 6.4mg