Creamy, saffron infused risotto, asparagus, shrimp, and parmesan cheese. Not your Italian grandma’s traditional recipe, but it produces delicious results.
Like most home chefs, you hear risotto and you instantly think about spending an hour standing over a hot stove constantly stirring. The arm cramps. The heat. The stiff back. The inability to get anything else done.
Before you click away, you should know that description does not fit this risotto. This risotto is creamy and flavorful, and requires about 1/3 of the stirring of a traditional risotto.
I know. I know. All the Italian grandmothers in the world are rolling over in their graves right now. Before you get upset, please understand that I’m not claiming this recipe to be authentic, I am only claiming that it works.
My risotto method was born out of an accidental distraction, leading to an unattended pan. Surprisingly, this resulted in perfectly prepared rice, ready for its next phase without the need for continuous stirring. The secret? Simply putting the lid on.
How to Make Shrimp and Asparagus Saffron Risotto
Preparing Your Ingredients: Mise en Place
Having everything prepared, or “mise en place,” is crucial:
- Chop the onion, garlic, and asparagus.
- Clean and devein the shrimp, then refrigerate.
- Gather all other ingredients and utensils.
Cooking the Risotto
- Heat Your Pan: A non-stick sauté pan or Dutch oven is ideal. Heat over medium, then add oil.
- Sauté Onions and Garlic: Add onions with a dash of salt and pepper, cooking until softened. Follow with garlic until fragrant.
- Toast the Rice: Stir in Arborio rice, stirring constantly until slightly browned and oil is absorbed.
- Add Wine: Choose a wine you enjoy. After adding to the rice, lower the heat, stir, cover, and let it absorb.
Incorporating Liquid Gradually
- First Stock Addition: With the rice ready, add a cup of stock and saffron, stir, cover, and wait. Repeat stirring and covering until the liquid is absorbed.
- Continue Adding Stock: Proceed with adding stock, one cup at a time, following the same stirring and waiting process.
Final Steps and Serving
- Final Touches: After the last stock addition, cover and simmer for 2 minutes before adding asparagus and cream on top. Reduce heat to low and let sit without stirring.
- Cook the Shrimp: In a separate pan, cook shrimp until they develop a crust and are pink on both sides.
- Combine: Mix shrimp into the risotto, adjusting salt as needed.
- Serve: Garnish with parmesan and parsley. Enjoy with a glass of wine.
Shrimp and Asparagus Saffron Risotto
- Total Time: 50 minutes
- Yield: 4 -6 servings 1x
Ingredients
- 1/4 cup (60ml) Olive Oil
- 1/2 cup (about 1 medium) Red Onion, diced
- 4 tsp (about 4 cloves) Garlic, minced
- 1 1/4 cups (250g) Arborio Rice
- 1 cup (240ml) White Wine
- 4 cups (960ml) Vegetable Stock
- 1/2 tsp Saffron Threads
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 9–12 Asparagus Stalks (about 1/2 lb. or 225g), trimmed and chopped
- 12–16 Medium Shrimp, peeled and deveined
- 1 tbsp Butter
- 1/2 cup (50g) Parmesan Cheese, plus more for garnish
- 2 tbsp Heavy Cream or Half & Half
- Fresh Parsley, for garnish
Instructions
- Prepare the Ingredients: Start by heating your olive oil in a large sauté pan or Dutch oven over medium heat. Sauté diced onion with a pinch of salt and pepper until soft.
- Toast the Rice: Add the minced garlic and cook until fragrant. Then, stir in the Arborio rice, toasting it until the grains are well-coated in oil and start to brown.
- Deglaze with Wine: Pour in the white wine, stirring until the liquid is absorbed, then gradually add the vegetable stock, one cup at a time, allowing each addition to be absorbed before adding the next.
- Infuse with Saffron: Sprinkle in the saffron threads as you add the first cup of stock, imbuing the dish with its characteristic hue and fragrance.
- Cook the Asparagus and Shrimp: In a separate pan, melt butter and briefly cook the shrimp until pink. In the last few minutes of the risotto cooking, fold in the asparagus, allowing it to tenderize in the dish’s residual heat.
- Combine and Serve: Once the risotto is creamy and the grains are tender yet firm, stir in the cooked shrimp, Parmesan cheese, and heavy cream. Adjust seasoning with salt and pepper.
- Garnish and Enjoy: Serve your risotto adorned with extra Parmesan and fresh parsley.
Notes
- Keep the stock warm as you add it to the rice to maintain cooking temperature and ensure even absorption.
- For the perfect risotto texture, stir often and add stock slowly.
- Taste as you go to adjust seasoning to your preference.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Tried this recipe last night and it was a hit! The saffron adds such a unique flavor. Will definitely make again!
I was always intimidated by risotto, but this method made it so simple. Thank you!
This recipe turned me into a risotto believer. So creamy and flavorful
Incredible! The combination of shrimp and asparagus with that hint of saffron is chef’s kiss.
Served this at my dinner party and it stole the show. I was a bit hesitant as it isn’t exactly a traditional recipe, but it actually worked super well. I’m definitely not going back to the old ways – but I may choose to omit the cream next time to make it a little lighter.
That is one tasty risotto, dear God, how delicious that was!
I am allegic to prawns. What a pity.
Sorry to hear that, but you can definitely make this without the prawns – perhaps try it as a vegetarian dish, or with another favorite protein of yours! Salmon could be a great match!