Description
Creamy saffron risotto studded with succulent shrimp and tender asparagus. A vibrant, flavorful dish perfect for a weeknight dinner or special occasion.
Ingredients
Units
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- Infuse with Saffron: Sprinkle in saffron threads with the first cup of stock.
- 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.
- 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.
- 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