Lemony Shrimp Risotto with Asparagus
This shrimp asparagus risotto strikes the perfect balance of comfort food with the fresh flavors and colors of spring. Plump shrimp and fresh vegetables swaddled in creamy risotto is a delicious meal the whole family will love!
Servings 6 servings
Calories 453kcal
Equipment
Ingredients
- 6 cups chicken or vegetable stock
- 2 pounds large raw shrimp , 21-25 count, peeled and deveined, tails removed
- ½ pound asparagus , trimmed of woody ends
- 2 tablespoons olive oil
- 1 onion , chopped
- 6 garlic cloves , minced
- 1 ½ cups Arborio rice
- ¾ cup dry white wine
- 1 bay leaf
- 1 cup corn , fresh or frozen and thawed
- 5 ounces baby spinach leaves
- 2 tablespoons fresh basil , packed and thinly sliced
- 2 teaspoons fresh thyme leaves
- 1 lemon , zested
- ⅓ cup Parmesan cheese , freshly grated
- Salt and pepper
Instructions
- Bring stock to simmer in medium saucepan. Add shrimp and remove from heat.
- Poach shrimp 2 ½ minutes until just opaque in center. With a slotted spoon, transfer shrimp to a bowl and cover with foil to keep warm.
- Place saucepan with stock back on burner on low heat.
- Meanwhile, blanch asparagus in simmering water until crisp tender, 3-4 minutes. Drain and rinse with cold water to stop the cooking.
- Transfer asparagus to cutting board and cut into 1 ½-inch pieces. Set aside.
- Heat olive oil in a 5-quart, high-rimmed saucepan or heavy large pot over medium-high heat.
- Add onion. Season with salt and pepper. Sauté onion until tender, about 5 minutes, stirring frequently.
- Stir in garlic and cook 1 minute. Add rice and continually stir another minute.
- Pour in wine and cook 2-3 minutes until absorbed, stirring occasionally.
- Add ¾ cup stock and simmer until most of the liquid is absorbed, stirring often, about 2 minutes.
- Continue to add stock, ¾ cup at a time, allowing almost all of the liquid to be absorbed before adding more.
- After the third or fourth addition of stock, add the bay leaf. Continue adding stock ¾ cup at a time until rice is tender and creamy, 25-30 minutes total. Remove bay leaf.
- Lower heat to medium and stir in corn.
- Gradually add spinach by the handful allowing each batch to wilt into the rice.
- Add the shrimp and asparagus. Cook 1-2 minutes to heat through. Remove from heat and stir in basil, thyme, lemon zest and Parmesan cheese.
- Season to taste with salt and pepper. Serve hot. Enjoy! (Store leftovers in the fridge up to 5 days.)
Notes
Shrimp Risotto Tips
- Hot stock is key. Keep it at a low simmer while making the risotto. Cold broth lowers the temperature of the pan and alters the cooking process.
- You don’t have to stir constantly! Give the risotto a good stir every 30-60 seconds. Stirring constantly cools the risotto down. If you don’t stir enough, however, it will burn.
- Let broth get absorbed before adding more. If you add in the broth too quickly or all at once, you’re just boiling the rice and not letting that creamy starch develop.
- Keep heat at a medium simmer throughout cooking. If your heat is too low, the risotto will take forever cook.
- You’re looking for slightly al dente rice, not mushy.
- Cook vegetables and proteins before adding to risotto. This ensures just-right Goldilocks results without overcooking the shrimp and asparagus.
Nutrition
Serving: 1 serving | Calories: 453kcal | Carbohydrates: 62g | Protein: 33g | Fat: 5g | Cholesterol: 198mg | Sodium: 1222mg | Potassium: 816mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2920IU | Vitamin C: 24mg | Calcium: 145mg