Shrimp And Vegetable Risotto(For The Microwave)
A flavorful microwave shrimp and vegetable risotto combining tender shrimp, asparagus, peas, and fresh herbs for a quick, satisfying meal perfect for busy weeknights.
Ingredients
- 3 Tbsp. unsalted butter
- 3 Tbsp. olive oil ⓘ
- 1/2 cup chopped scallions (white part only) ⓘ
- 2 celery stalks, peeled and chopped ⓘ
- 1/2 cup chopped flat-leaf parsley ⓘ
- 2 cups arborio rice
- 3/4 pound asparagus, trimmed and cut in 2-inch lengths
- 1 pound medium shrimp, peeled, deveined, and cut in half crosswise ⓘ
- 3/4 cup shelled fresh or frozen peas
- 1/2 tsp. freshly ground black pepper ⓘ
- 1/4 cup chopped scallion (green part only)
Instructions
- Heat butter and oil in a 14 x 11 x 2-inch dish, uncovered, at 100% power for 3 minutes.
- Add scallion white, celery, parsley, and rice; stir to coat.
- Stir in broth and cook, uncovered, at 100% power for 12 minutes.
- Add asparagus, shrimp, and peas; stir well and cook, uncovered, for 12 minutes more.
- Remove from oven.
- Stir in salt and black pepper.
- Cover loosely with paper toweling and let stand for 8 to 10 minutes.
- Uncover, sprinkle with scallion green and cheese, and serve.
Tips & Substitutions
For a creamier risotto, consider adding a splash of white wine after cooking the rice and before adding the vegetables. If you don't have arborio rice, you can substitute with another short-grain rice, but the texture may vary. Fresh herbs can be substituted with dried herbs, but use less since dried herbs are more concentrated. This dish also pairs well with a side of Easy Lasagna And Caesar Salad.
Serving Suggestions
Serve the risotto warm, garnished with the chopped green scallions and a sprinkle of freshly grated Parmesan cheese for added flavor. This dish pairs wonderfully with a crisp white wine or a side of Italian Cioppino for a complete meal. A light salad can also complement the richness of the risotto.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of broth or water to the risotto and microwave in short intervals, stirring frequently until heated through. This prevents it from drying out and keeps the texture creamy.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp And Vegetable Risotto(For The Microwave) contains roughly 258 calories, with 20g protein, 24g carbohydrates, and 12g fat. It is an excellent source of protein (39% of the Daily Value), dietary fiber (32% of the Daily Value), and iron (22% of the Daily Value), and a good source of vitamin A and calcium. Note that it is relatively high in sodium, at 657mg per serving (29% 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 use frozen shrimp for this recipe?
Yes, frozen shrimp can be used in this risotto. Just ensure they are fully thawed and patted dry before adding to the dish to avoid excess moisture. This makes it a convenient option if fresh shrimp are unavailable.
What can I substitute for asparagus?
If asparagus is not in season, you can substitute with green beans, peas, or even broccoli, depending on your preference. These vegetables will cook similarly and add a nice crunch to the risotto.
How can I make this risotto vegetarian?
To make this risotto vegetarian, simply omit the shrimp and replace the chicken broth with vegetable broth. You can add more vegetables like mushrooms or bell peppers for added flavor and texture.
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).