Asparagus and Shrimp Risotto
Category: First Courses
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Carnaroli Rice | 320g |
| Fresh Asparagus | 400g |
| Shrimp | 800g |
| Fine Salt | To taste |
| White Pepper | To taste |
| Shallot (finely chopped) | 1 |
| Extra Virgin Olive Oil | 10g |
| Dry White Wine | 50g |
| Extra Virgin Olive Oil (for broth) | 2 tbsp |
| Carrot | 1 |
| Celery | 1 stalk |
| Water | 1500g |
Instructions
Preparing the Shrimp Broth:
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Begin by preparing the shrimp. Separate the heads from the shrimp and make two cuts along the belly shell to extract the meat. Set the shrimp aside, including the remaining four whole shrimp with their heads intact.
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Use the shrimp shells and heads to create a flavorful broth. In a medium pot, heat the olive oil and add the shrimp shells and heads. Allow them to sauté for a few moments over medium heat, releasing their flavors.
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Once the shells begin to infuse the oil with their aroma, add the white wine and let it evaporate. Once the wine has cooked off, add the water and cover the pot. Simmer for about 20-30 minutes to extract all the essence from the shrimp.
Preparing the Asparagus:
- While the shrimp broth simmers, prepare the asparagus. Using a vegetable peeler, remove the tough, fibrous outer skin of the asparagus stalks. Trim the woody ends and cut the asparagus into thin diagonal slices.
Making the Risotto:
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In a separate large pan, heat a bit of olive oil and sauté the chopped shallot until soft and translucent. Once the shallot is ready, add the Carnaroli rice and let it toast for a minute, stirring occasionally to ensure the rice is evenly coated.
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Begin adding the shrimp broth one ladle at a time, stirring the rice constantly and allowing it to absorb the liquid before adding more. Continue this process for about 15-20 minutes, ensuring the rice is cooked al dente and has a creamy texture.
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When the rice is nearly cooked through, add the sliced asparagus. Stir them in and cook for an additional 5 minutes, allowing the flavors to meld together. Season with salt and white pepper to taste.
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In the final moments of cooking, add the shrimp. Stir gently and cook for just a few more minutes until the shrimp are cooked through and the risotto has reached the perfect creamy consistency.
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Serve hot, garnished with a little extra olive oil if desired, and enjoy this rich, flavorful risotto as a delightful main dish.
Nutritional Information (Approx.)
| Nutrient | Per Serving |
|---|---|
| Calories | 550 kcal |
| Protein | 35g |
| Carbohydrates | 60g |
| Fat | 18g |
| Fiber | 3g |
| Sodium | 800mg |
Chef’s Tip:
For extra depth of flavor, you can add a small knob of butter to the risotto once it’s off the heat, stirring it in to create a luscious, velvety finish. If you’d like to add a touch of freshness, a sprinkle of freshly grated Parmesan cheese just before serving works wonderfully.
This Asparagus and Shrimp Risotto is a perfect balance of delicate shrimp, tender asparagus, and creamy rice. It’s an elegant dish for any occasion, offering both flavor and texture in every bite. Whether you’re preparing it for a cozy dinner or a special gathering, it’s sure to impress!
