Description
Indulge in a creamy shrimp and asparagus risotto, where tender asparagus meets succulent shrimp in a rich, flavorful dish that’s perfect for any occasion.
Ingredients
- Arborio rice
- Shrimp (peeled and deveined)
- Fresh asparagus
- Vegetable broth
- Dry white wine
- Onion
- Garlic
- Parmesan cheese
- Butter
- Olive oil
Instructions
- Prep all ingredients: finely chop the onion and mince the garlic.
- Heat olive oil and butter in a large pan over medium heat. Sauté onion until translucent, then add garlic until fragrant.
- Stir in Arborio rice for 2-3 minutes until slightly toasted.
- Pour in white wine, deglazing the pan, and let it simmer until absorbed.
- Gradually add warmed vegetable broth one ladle at a time, stirring frequently until nearly absorbed before each addition.
- When rice is al dente (about 18 minutes), fold in shrimp and asparagus. Cook until shrimp is pink and asparagus is bright green (2-3 minutes).
- Stir in grated Parmesan cheese and additional butter if desired, adjusting seasoning with salt and pepper to taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg