Ingredients
Scale
- 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