I made a very special recipe for you just in time for the kick off to spring. Shrimp and Asparagus Risotto is mouthwatering! Creamy and chewy with a yummy hint of parmesan cheese. If you’ve ever been hesitant to try your hand at making risotto, don’t be. If you can stir, you can make risotto. That’s really all there is to it!
I mean, the rumors are partway true – yes, there is stirring involved, about 20 minutes total, but risotto is NOT a fussy dish. It’s actually kind of foolproof, provided you don’t walk away to, I don’t know, paint your nails, file your mail, or mop the floor – all tasks I considered tackling whilst stirring this gorgeous dish. But hang tight and I promise it will be worth the effort!
Tips for Making Shrimp and Asparagus Risotto
- As I mentioned, continually stirring your risotto is the “hardest” part of this recipe. A slow stir will do ya’ – it’s what helps the rice release its starch which, in turn, creates a creamy, dreamy risotto.
- Risotto calls for short grain rice called Arborio rice, which is high in starch. You can find this right next to the regular long grain rice at the grocery store. I love Lundberg Farms arborio rice. Whatever brand you go with, it’s important that you choose a high quality rice to get the most bang for your buck (ie, time spent stirring!)
- Be sure to warm the broth you’re adding into the risotto first. Adding warm broth to the hot rice will help keep the temperature of the dish from falling, which will result in a more evenly-cooked dish. Not to mention, you won’t have to stir as much!
How to Make This Recipe
Start by heating 2-1/2 cups chicken broth in a small saucepan. As I mentioned, you’ll be ladling the hot broth into the rice and don’t want to add cold or room temperature broth as it would bring the cooking temperature of the rice down. Bring the broth to a boil then turn the heat down to low to keep hot.
Meanwhile, saute 2 Tablespoons onion or shallot in 1 Tablespoon butter until translucent, then stir in 3/4 cup gluten-free arborio rice.
Next add 1/4 cup dry white wine to the rice then stir until nearly absorbed. Use whatever you’ve got on hand EXCEPT a sweet riesling type wine, which can give the final dish a sweeter note.
Next, ladle in the hot chicken broth 1/2 cup at a time. Stir gently and constantly until the broth is nearly absorbed. Again, this is not HARD — just pour yourself a glass of wine and get comfortable. ;)
When there’s roughly 3 ladlefuls of chicken broth left to be added, add 1/2 cup chopped asparagus and continue stirring.
When there’s one ladleful left, add 10 jumbo-sized shrimp that have been peeled and deveined, then stir until cooked through. It should only take a minute or two.
I use about 2-1/2 cups chicken broth total to make this dish, though you might need a bit more or less depending on if you’re heat is a touch higher or lower than mine. If the rice is tender and chewy – you’re done! If it’s chewy but with a hard center, add more hot broth then continue stirring.
When the rice is tender, stir in 1/4 cup freshly grated parmesan cheese then season with salt and pepper to taste.
See – that was pretty simple! As I mentioned, this dish tastes simply elegant. If you really want to impress someone, whip up a batch of this risotto. I promise it will be a hit!
More Creamy Risotto Recipes
- Bacon, Leek and Mushroom Risotto
- Shortcut Butternut Squash and Sage Risotto
- Sweet Corn Risotto
- Summer Farmer’s Market Risotto
- Lighter Chicken Piccata Risotto with Crispy Capers
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Simple Shrimp and Asparagus Risotto
Shrimp and Asparagus Risotto is rich and creamy yet surprisingly light. This easy, spring-forward dish is practically fool-proof, too!
- 2-1/2 cups chicken broth (may not need all)
- 1 Tablespoon butter
- 2 Tablespoons minced onion or shallot
- 3/4 cups arborio rice
- 1/4 cup dry white wine (I used pinot grigio)
- 1/2 cup chopped asparagus
- 10 jumbo shrimp, peeled & deveined
- 1/3 cup freshly grated parmesan cheese
- salt & pepper
- Bring chicken broth to a boil in a small saucepan. Reduce heat to low and keep hot.
- In a medium-sized saucepan, melt butter over medium heat then add onion and saute until translucent, about 3 minutes. Add rice then stir to coat in butter. Add wine then stir until nearly absorbed by rice. Add 1/2 cup chicken broth to pan and stir continuously until broth is absorbed. Continue adding broth, 1/2 cup at a time, stirring until nearly absorbed before adding more.
- When there's about 3 additions of broth left, add asparagus pieces and continue stirring. When there's 2 additions of broth left, add shrimp and continue stirring. Taste rice and determine if you will need to use all 2-1/2 cups broth to get the rice to a chewy-tender consistency.
- To finish, stir in parmesan cheese then add pepper and salt to taste.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.