Shrimp and Asparagus Saffron Risotto

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

1. Heat Your Pan: A non-stick sauté pan or Dutch oven is ideal. Heat over medium, then add oil.
2. Sauté Onions and Garlic: Add onions with a dash of salt and pepper, cooking until softened. Follow with garlic until fragrant.
3. Toast the Rice: Stir in Arborio rice, stirring constantly until slightly browned and oil is absorbed.
4. Add Wine: Choose a wine you enjoy. After adding to the rice, lower the heat, stir, cover, and let it absorb.

Incorporating Liquid Gradually

5. 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.
6. Continue Adding Stock: Proceed with adding stock, one cup at a time, following the same stirring and waiting process.

Final Steps and Serving

7. 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.
8. Cook the Shrimp: In a separate pan, cook shrimp until they develop a crust and are pink on both sides.
9. Combine: Mix shrimp into the risotto, adjusting salt as needed.
10. Serve: Garnish with parmesan and parsley. Enjoy with a glass of wine.

Shrimp and Asparagus Saffron Risotto

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4.8 from 6 reviews

• Author: Renee Sitavich
• Total Time: 45 minutes
• Yield: Serves 4
• Diet: Pescatarian, Omnivore

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Description

Creamy saffron risotto studded with succulent shrimp and tender asparagus. A vibrant, flavorful dish perfect for a weeknight dinner or special occasion.

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Ingredients

Units USM Scale 1x2x3x

• 1/4 cups (60 ml) Olive Oil
• 1/2 cups (about 1 medium) Red Onion, diced
• 4 tsp (about 4 cloves) Garlic, minced
• 1 1/4 cups (250 g) Arborio Rice
• 1 cups (240 ml) White Wine
• 4 cups (960 ml) Vegetable Stock
• 1/2 tsp Saffron Threads
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1/2 lbs (225 g) Asparagus Stalks, trimmed and chopped
• 12-16 Medium Shrimp, peeled and deveined
• 1 tbsp Butter
• 1/2 cups (50 g) Parmesan Cheese, plus more for garnish
• 2 tbsp Heavy Cream or Half and Half
• Fresh Parsley, for garnish

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Instructions

1. Prepare the Ingredients: Heat olive oil in a large sauté pan or Dutch oven over medium heat. Sauté diced onion with salt and pepper until soft.
2. Toast the Rice: Add minced garlic and cook until fragrant. Stir in Arborio rice, toasting until grains are well-coated in oil and start to brown.
3. Deglaze with Wine: Pour in white wine, stirring until absorbed. Gradually add vegetable stock, one cup at a time, allowing each addition to be absorbed before adding the next.
4. Infuse with Saffron: Sprinkle in saffron threads with the first cup of stock.
5. Cook the Asparagus and Shrimp: In a separate pan, melt butter and briefly cook shrimp until pink. In the last few minutes of risotto cooking, fold in asparagus.
6. Combine and Serve: Once risotto is creamy and grains are tender yet firm, stir in cooked shrimp, Parmesan cheese, and heavy cream. Adjust seasoning with salt and pepper.
7. Garnish and Enjoy: Serve risotto with extra Parmesan and fresh parsley.

Notes

• For a richer flavor, use homemade vegetable stock.
• If you don’t have Arborio rice, Carnaroli or Vialone Nano are good substitutes.
• To prevent the risotto from drying out, keep the stock warm while cooking.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Sautéing
• Cuisine: Italian

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 500
• Sugar: 5
• Sodium: 600
• Fat: 25
• Saturated Fat: 10
• Unsaturated Fat: 12
• Carbohydrates: 60
• Fiber: 4
• Protein: 25
• Cholesterol: 150

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