Risotto with Asparagus and Shrimp
Risotto with Asparagus and Shrimp
Represents an elegant and refined first course.
A classic Italian dish exported worldwide that combines land and sea just like the Mediterranean Sea (sea among the lands).
The strong flavor of this vegetable binds with the compactness of Arborio rice and the sweetness of shrimp in an ideal combination.
We will create a base with the scraps of the asparagus and shrimp heads, preparing a nearly creamy stock that will welcome the rice grains.
Then the asparagus and shrimp will crown a dish that is nothing short of princely.
About asparagus: I invite you to view a collection, click
Thought for you
- Difficulty: Easy
- Cost: Medium
- Rest time: 3 Minutes
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
- Energy 479.55 (Kcal)
- Carbohydrates 66.77 (g) of which sugars 4.50 (g)
- Proteins 20.12 (g)
- Fat 14.51 (g) of which saturated 5.35 (g)of which unsaturated 2.57 (g)
- Fibers 3.03 (g)
- Sodium 170.95 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s do the shopping
- 1.75 oz onion
- 12.35 oz asparagus
- 1/4 cup white wine
- 2 tbsp extra virgin olive oil
- 4 1/4 cups water (approximately)
- 1.41 oz butter
- 10.5 oz shrimp (whole 17.6 oz)
- 10.5 oz Carnaroli rice (Or Malè)
- to taste Parmigiano Reggiano DOP
- to taste stock cube (vegetable)
Tools
What we need to make
- 2 Pots
- 1 Immersion Blender
- 1 Strainer
- 1 Knife for asparagus
- 1 Knife for shrimp
Steps
To prepare
Clean the asparagus by removing the woody part at the base, and cut them: leave the tips whole, and cut the rest into pieces, i.e., the woody part.
Clean the shrimp without discarding the heads with which we will make the stock.
Leave half whole, and cut the rest into pieces and set aside.
In a pot, place the hard part of the asparagus and shrimp heads. Add 1 1/2 liters of water and vegetable stock cube.
Boil for about 15 minutes, then blend with an immersion blender and strain the stock.In a pot, place the hard part of the asparagus and shrimp heads. Add 1 1/2 liters of water and vegetable stock cube.
Boil for about 15 minutes then….
blend with an immersion blender and strain the stock.
In another pot, add the extra virgin olive oil and half of the chopped onion, and let it flavor for about 3 minutes,
Add the asparagus, 1 glass of stock, and cook for 10 minutes until the stock has dried up.
Now remove the asparagus tips from the pan and set aside.
In the same pot without washing it, add 2 tablespoons of extra virgin olive oil and the rest of the onion, and let it brown, then add the rice and toast it while stirring,
until the grains become transparent.
At this point, pour the wine and let it evaporate.
Then, add the rest of the stock little by little as the rice requires it.
The cooking time will be as described on the rice package.
At the end of cooking, with the heat off, add the raw shrimp, butter, asparagus, and parmesan, mix with a wooden spoon, and let the risotto rest in the pot for 1 minute. Check the salt and if you like, adjust with pepper.
Here is the Risotto with Asparagus and Shrimp ready
Risotto with asparagus and shrimp, The dish does not lend itself to storage, at most you can set it aside for half a day and then heat it in the microwave
FAQ (Questions and Answers)
Risotto with Asparagus and Shrimp
Can I use other types of seafood?
Yes, excellent with monkfish, lobster, crawfish.
