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a pan with shrimp risotto, topped with basil leaves and lemon wedges
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Shrimp Risotto with Basil & Asparagus

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.
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 people
Calories 631kcal
Author Emmeline Kemperyd

Ingredients

  • 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

To serve

  • parmesan cheese shredded
  • 0.5 lemon cut in wedges
  • fresh basil can be omitted
US Customary - Metric

Instructions

  • 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.

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