The Risotto with Asparagus and Shrimp is a refined and delicious main course, yet simple to prepare. Perfect for the spring season, as asparagus is delicious this time of year, but it can be prepared all year long using frozen asparagus, although they are slightly less flavorful than fresh ones.
But now, let’s see together how to make the Risotto with Asparagus and Shrimp. Prepare the ingredients and let’s begin.
A seasonal, easy and tasty main course.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting for you.
Gabriella
Other tasty recipes to try:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 11.3 oz Carnaroli rice (or semi-brown)
- 1 bunch asparagus
- 3 tbsp extra virgin olive oil
- 1/2 onion
- 4.2 cups vegetable broth
- 1 tbsp clarified butter
- to taste grated Parmesan cheese
- to taste salt
- 25 shrimp
Tools
- 1 Cutting Board
- 1 Peeler
- 1 Skillet
- 1 Chopper
Steps
First, clean the asparagus: remove the harder, woody part (but set it aside to make this delicious Asparagus Cream with Potatoes), peel the remaining stem with a peeler and wash them thoroughly under cold water. Blanch them in boiling water. Once ready, cut them into pieces, leaving the tips whole.
In a skillet, sauté the finely chopped onion in extra virgin olive oil, add the chopped asparagus (set aside the tips) and the shrimp. Once ready, add the rice and toast it.
Note: Remember to never underestimate the toasting for a good risotto! In fact, a protective layer forms around the grains sautéed in oil and/or butter, preventing them from breaking. The rice is well toasted when you can almost hear it crackle as you stir it.
Add the hot vegetable broth a little at a time, as it gets absorbed, and stir occasionally. Do not let the broth dry up too much, or it will cook improperly and unevenly. At the end of cooking, add a small knob of butter, the asparagus tips set aside, and the grated Parmesan cheese.
Let it rest for a few minutes and your Risotto with Asparagus and Shrimp is ready. Serve it with a good white wine or prosecco. Enjoy your meal!
See you in the next recipe.
Storage
I suggest consuming the Risotto with Asparagus and Shrimp immediately. If any is left over, store it in the fridge and reheat it in a pan the next day or take the opportunity to make tasty rice croquettes.
How to choose
Fresh asparagus should be firm, straight, and vibrant in color, with intact and tightly closed tips. As they are usually sold in bunches, ensure that those inside are also healthy.
Storing asparagus
They keep for 4-5 days after purchase. Immerse them in water for at least half an hour, then drain and store them in the refrigerator, wrapped in a paper bag.
Once cooked, they can be frozen and kept in the freezer for up to 2 months.
Super quick risotto
To prepare an excellent risotto in just 7 minutes, follow these tips. Cook the asparagus separately, and once cooked, cut them into pieces leaving the tips whole and set aside. Prepare a sauté in the pressure cooker, add the rice (toast it), a splash of wine, and 3 full glasses of broth. After 8 minutes from the whistle, add the asparagus and shrimp, mix well, then finish with butter and cheese, and the risotto is ready.
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FAQ (Questions and Answers)
How much rice to make?
Here’s how to measure. The correct portion should be about 2.5 oz per person for risottos, 1.8 oz per person for soups, and 2.5 oz if used as a side dish, per person. Of course, the amount may vary depending on the type of rice.
