Serve with warm garlic bread for an easy weeknight meal the whole family will enjoy! Introducing my very favorite risotto. It’s a vibrant, delicious dish that’s packed full of flavor. I love the combination of saffron, lemon, and asparagus. The addition of sweet, plump shrimp makes it perfection on a plate.
Ease And Versatility
This Shrimp Risotto is a great Springtime recipe, but I make it all year round by swapping the asparagus for broccoli, peas, or spinach so you’re always using whatever produce is freshest and in season.
You can also make it a whole new dish by replacing the shrimp with crab, scallops, or even chicken.
No Stir-Method
For me, the best part of this dish is it doesn’t require you to stir the entire time you are cooking. I add the stock all at once, covering it and letting it cook on low heat until tender. The higher starch rice keeps the traditional creamy texture you expect from risotto (minus the aching arm). If you prefer the traditional method of stirring in the stock a little at a time, you can do that too. It’s whatever you like best that counts.
Step By Step Instructions
Defrost and pat dry the shrimp. Then season with salt & pepper and set aside. Bring stock to a simmer, add the saffron and leave to infuse. Blanch the asparagus in a pan of boiling water until just tender and drop into an ice bath to stop the cooking process. Set aside. In a separate pan, saute the onions, and celery in 2 tablespoons of butter together until they are cooked and soft but not browned. Add the garlic and cook for another minute. Add the rice in and lightly toast the grains without browning. Raise the heat to high and add the wine. Reduce the wine until nearly all of the liquid is absorbed into the rice. Stir in the stock. Reduce the heat, stir and leave to cook covered 15-18 until the rice is just undercooked, and add the shrimp and parsley. Cook until pink (about 3 minutes). Add in the asparagus and lemon juice. Mix together, taking care not to damage the asparagus or the Shrimp. Add the remaining butter, taste for seasoning, serve and enjoy.
Update Notes: This post was originally published in January of 2014, but was republished with an updated recipe, new photos, step-by-step instructions, and cooking tips in May of 2021. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
