Shrimp Asparagus Risotto
Shrimp Asparagus Risotto is made with plump shrimp, fresh asparagus, and finished with parmesan cheese, and it's all made in one pan!
Servings: 4
Calories: 518kcal
Ingredients
- 1 lb jumbo shrimp, about 12 shrimp
- 1 cup arborio rice
- 4 cups bone broth, or low sodium chicken broth
- 1 cup water, or an additional 1 cup of broth
- 8-10 asparagus stalks, ends trimmed and stalks diced
- 1 cup grated parmesan cheese, plus more for serving
- 1 shallot, minced
- 2 garlic cloves, minced
- 1 small yellow onion, diced
- 1 tbsp olive oil
- 2 tbsps unsalted butter, divided
- 1/4 cup dry white wine, or cooking wine
- 3 tbsps fresh chopped parsley
- 1/2 tsp garlic powder
- salt and pepper to taste
Instructions
- Heat 1 tbsp of butter and 1 tbsp of olive oil in a large skillet over medium-high heat (I love my Staub 12" skillet for this)*. When the oil is shimmering, add the shrimp and cook for 4-5 minutes, flip and cook another 2 minutes or until the shrimp have turned opaque.
- When the shrimp are finished cooking, transfer them to a plate and add the remaining butter to the skillet with the onions and shallots. Sauté until the onions soften and begin to caramelize, about 8-10 minutes. Add the minced garlic and continue sautéing for about 2 more minutes.
- Meanwhile, bring the bone broth and water to a boil in a saucepan.
- Add the white wine and deglaze the pan, scraping any brown bits off the bottom. Then add the arborio rice and stir until the rice is fully coated in the juices. Toast the rice for 1-2 minutes, tossing frequently to make sure it doesn't burn.
- Add a ladleful of broth, stir and wait until it's absorbed before adding more, stirring gently and almost constantly. When you have used up half the broth, season the risotto with the garlic powder, parsley, salt, and pepper. Continue adding broth until the rice is creamy, tender to the bite, but slightly firm in the center. Total time should be about 25-30 minutes from the time you started
- When all the liquid is absorbed, mix in the parmesan cheese and asparagus, and add the shrimp back to the pan.
- Divide the risotto and shrimp between bowls and serve. Garnish with more parmesan cheese and fresh parsley.
Notes
- If you're using a cast iron for this recipe, use medium heat and lower if needed.
Nutrition
Calories: 518kcal | Carbohydrates: 50g | Protein: 36g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 180mg | Sodium: 945mg | Potassium: 377mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1091IU | Vitamin C: 9mg | Calcium: 312mg | Iron: 4mg