Imagine a dish so luxurious and creamy that it transports you straight to the coastal regions of Italy with every single bite. This Asparagus and Shrimp Risotto isn't just a meal—it's a culinary experience that combines the delicate sweetness of fresh shrimp, the earthy crunch of tender asparagus, and the rich, velvety texture of perfectly cooked Arborio rice. Whether you're a home cook looking to impress or a food enthusiast seeking an authentic Italian dining experience, this recipe will elevate your cooking skills and tantalize your taste buds like never before!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup asparagus, chopped
- 1 cup shrimp, peeled and deveined
- 1 onion, diced
- 2 cloves garlic, minced
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare all ingredients by chopping asparagus into 1-inch pieces, peeling and deveining shrimp, dicing onion, and mincing garlic.
- In a medium saucepan, heat vegetable broth and keep it simmering on low heat. This ensures warm broth for gradual risotto cooking.
- In a large, heavy-bottomed pan, heat olive oil over medium heat. Add diced onions and sauté until translucent and soft, approximately 3-4 minutes.
- Add minced garlic and cook for an additional 30 seconds, being careful not to burn the garlic.
- Add Arborio rice and stir continuously for 2 minutes, ensuring each grain is coated with oil and becomes slightly translucent.
- Begin adding warm broth one ladleful at a time, stirring constantly. Allow each ladleful to be absorbed before adding the next, which helps release the rice's natural starches.
- When rice is halfway cooked (about 10 minutes), add chopped asparagus and continue the gradual broth addition.
- During the last 5 minutes of cooking, add peeled shrimp to the risotto, allowing them to cook gently.
- Test rice for doneness - it should be creamy but still have a slight bite. Total cooking time is typically 20-25 minutes.
- Remove from heat and stir in grated Parmesan cheese. Season with salt and pepper to taste.
- Let risotto rest for 2-3 minutes to allow flavors to meld and achieve perfect creamy consistency.
- Serve immediately in warm bowls, garnishing with additional Parmesan cheese if desired.
Tips
- Use authentic Arborio rice for the creamiest texture—its high starch content is key to achieving that signature risotto consistency.
- Always use warm broth and add it gradually. Cold liquid can shock the rice and prevent proper starch release.
- Constant stirring is crucial! This helps release the rice's natural starches, creating that signature creamy texture.
- Don't rush the cooking process. Risotto requires patience and attention—each ladleful of broth should be fully absorbed before adding the next.
- Remove the risotto from heat while it's still slightly al dente, as it will continue to cook and thicken during resting.
- Fresh, high-quality ingredients make a massive difference. Choose plump, fresh shrimp and crisp asparagus for the best flavor.
- Let the risotto rest for 2-3 minutes after cooking to allow flavors to meld and achieve the perfect creamy consistency.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 22g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 120mg
