Creamy and flavorful asparagus and shrimp risotto just like at the restaurant! A simple, light, and very tasty first course, ideal for bringing the authentic taste and aromas of spring to the table.

A unique richness to create an exceptional dish, ready in no time, that doesn’t require much preparation.

Ingredients that blend skillfully, flavors that harmonize beautifully, these are the tones that give character to the risotto.

Asparagus and shrimp risotto is a recipe to keep on hand even when you have friends over for dinner and don’t know what to improvise; a dish like this will take away the hassle of choice, leading you to a dish that everyone will enjoy and that will make you shine.

These delicious spring vegetables, asparagus, are very versatile and go well with various ingredients. That’s why they can be used in the kitchen to create numerous dishes: risottos, pasta, and savory pies are just a small example.

Enjoyed by both adults and children, whether classic or seafood. Here are some precious ideas to add to your recipe book!

Let’s get cooking.

Difficulty: Very easy
Cost: Medium
Preparation time: 15 Minutes
Portions: 4 People
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: Spring

439.18 Kcal

calories per serving

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Energy 439.18 (Kcal)
Carbohydrates 72.60 (g) of which sugars 4.26 (g)
Proteins 16.66 (g)
Fat 8.16 (g) of which saturated 1.22 (g)of which unsaturated 0.42 (g)
Fibers 3.55 (g)
Sodium 1,574.05 (mg)

Indicative values for a portion of 200 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

Asparagus and Shrimp Risotto

1 1/2 cups Carnaroli rice
12 oz shrimp (frozen is also fine)
10 oz asparagus
Half onion
1/4 cup dry white wine
1 bunch parsley
to taste extra virgin olive oil
to taste salt
pepper
carrot
1 stalk celery
onion
to taste pepper
salt

Tools

Saucepan

Steps

Asparagus and Shrimp Risotto

Peel an onion, peel the carrot, and cut it into pieces. Wash the celery stalk carefully and cut it into pieces.
I also added asparagus stems just to give a further taste and flavor.
Put all the vegetables in a pot, add the peppercorns, cover with cold water, and bring to a boil, lower the heat and cook for 35/40 minutes.
When cooked, strain the vegetable broth then adjust the salt.
Your risotto base is ready.
Clean the asparagus and remove the woody part, cut the stems into slices and keep a handful of tips aside if you want to decorate the dish.
Blanch them for a few minutes and set them aside.
For the recipe, you can also use frozen shrimp, which is quicker and cheaper.
If using fresh shrimp, like me, clean them by removing the head and shell.
Remove the intestines using a toothpick, pulling it out from the back, wash them and pat them dry.
Take the shrimp (fresh or frozen) and sauté them in a pan for a few seconds with a drizzle of oil.
Set them aside.
Cut the tips (keeping some aside for decoration) and also cut the stems into slices.
Cook the shrimp for a few minutes in a non-stick pan with a little EVO oil.
At this point, finely chop the onion and sauté it with EVO oil in a pot.
Then pour in the rice and toast it.
Then deglaze with white wine and start adding ladles of broth at a time.
After about 10-12 minutes, add the asparagus, shrimp, more broth, and freshly ground black pepper.
At the end of cooking, stir in some EVO oil (or butter) and fresh chopped parsley off the heat.
Plate, garnish with some asparagus tips, and serve your asparagus and shrimp risotto hot!
Enjoy your meal.