Shrimp And Asparagus Risotto
A flavorful seafood and vegetable risotto featuring tender shrimp and fresh asparagus, infused with white wine and buttery richness. Perfect for a comforting dinner that combines creamy rice with bright, fresh flavors, appealing to seafood lovers and those seeking a satisfying, elegant meal.
Ingredients
Instructions
- In a large saucepan, melt butter; add chopped onion and cook until tender, about 10 minutes.
- In a medium saucepan, bring chicken broth to a boil, then reduce heat and simmer.
- When onion is tender, add rice and stir to coat.
- Ladle in 1 cup of hot broth and cook, stirring frequently.
- Add another cup of broth and continue cooking until rice is nearly done.
- Add asparagus and cook for 5 to 7 minutes.
- Add shrimp and cook until pink and opaque, about 3-4 minutes.
- When almost done, stir in 1/2 cup white wine and cook until absorbed.
Tips & Substitutions
For a creamier risotto, consider stirring in some grated Parmesan cheese at the end. If you don't have shrimp, you can substitute with cooked chicken or even omit the protein for a vegetarian version. Also, feel free to add other vegetables like peas or mushrooms for extra flavor. This dish balances well with recipes like Judy'S Soup.
Serving Suggestions
Serve this shrimp and asparagus risotto with a side salad or some crusty bread to soak up the flavors. A glass of white wine pairs beautifully with this dish, enhancing the overall dining experience. For a complete meal, consider serving alongside Chicken Cacciatore(30 Minutes) or other Italian recipes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of chicken broth or water and warm on the stovetop over medium heat, stirring occasionally, to restore the creamy texture. Avoid microwaving as it may dry out the risotto.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp And Asparagus Risotto contains roughly 273 calories, with 10g protein, 44g carbohydrates, and 4g fat. It is an excellent source of protein (20% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 811mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this risotto in advance?
While risotto is best served fresh, you can prepare the base (without shrimp and asparagus) in advance. Reheat and add the shrimp and asparagus just before serving for optimal freshness and texture.
What type of rice is best for risotto?
Arborio rice is the traditional choice for risotto due to its high starch content, which creates that creamy texture. You can also use Carnaroli or Vialone Nano if you have them on hand.
Can I use frozen shrimp in this recipe?
Yes, you can use frozen shrimp! Just ensure to thaw them in the refrigerator beforehand or run them under cold water for a quick thaw. Add them to the risotto as directed for best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).