Elevate your dinner game with our delectable Shrimp and Asparagus Risotto! This dish marries the richness of jumbo shrimp, the earthy goodness of asparagus, and the creamy texture of arborio rice in a symphony of flavors that will transport your taste buds to new heights. Join us on a culinary journey where simplicity meets indulgence!
Our love affair with this Shrimp and Asparagus Risotto began on a cozy weekend evening. The aroma of sautéed shallots and garlic wafted through the kitchen, creating an anticipation that lingered in the air. As the shrimp and asparagus joined the rice in a slow dance with the chicken stock, the flavors melded into a savory masterpiece. The first spoonful was a revelation – a perfect balance of textures and tastes that left us craving more. It’s not just a meal; it’s an experience that turns any dinner into a celebration.
Why This Shrimp and Asparagus Risotto Stands Out:
- Luscious Jumbo Shrimp: Indulge in the succulence of jumbo shrimp, adding a delightful seafood twist to the classic risotto.
- Vibrant Asparagus Crunch: The addition of fresh asparagus brings a burst of color and a satisfying crunch to each bite.
- Creamy Parmesan Magic: The finishing touch of freshly grated parmesan cheese elevates the dish with a creamy, savory richness.
- Slow-Cooked Perfection: The slow and steady addition of hot chicken stock ensures a velvety, perfectly cooked risotto every time.
Ingredients:
- 1.4 liters (6 cups) chicken stock
- 4 tablespoons butter
- 1 shallot, minced
- 4 cloves garlic, pressed or minced
- 1 1/2 cups arborio rice
- 120 ml (1/2 cup) dry white wine (pinot grigio or sauvignon blanc recommended)
- 1 cup asparagus, chopped into 1” pieces
- 16 jumbo shrimp (16/20 count), peeled and deveined
- 100 grams (1 cup) freshly grated parmesan cheese
- Salt and freshly cracked black pepper
Directions:
- Bring the chicken stock to a boil in a medium-sized saucepan over high heat. Turn off the heat and place a lid on top to keep the stock hot.
- In a large 11-12” skillet over medium heat, melt butter. Add shallot and sauté until softened (2-3 minutes). Add garlic and sauté until very fragrant (1 more minute).
- Add rice, stir to coat in butter, and cook while stirring for 1 minute. Add wine, stir slowly and continuously until nearly absorbed by the rice.
- Slowly add hot chicken stock (1/2 cup or 1 ladleful at a time), stirring continuously until nearly absorbed by the rice before adding the next addition.
- When there are about 4 additions of stock left, add asparagus and continue to stir and cook. When there are about 2 additions of stock left, add shrimp and continue to stir and cook until rice is tender, and shrimp is cooked through (35-40 minutes).
- Turn off the heat, stir in parmesan cheese, and add salt and pepper to taste. Serve immediately.
Notes: Feel free to customize by adding a sprinkle of fresh herbs or a drizzle of olive oil for an extra layer of flavor. Adjust salt and pepper according to your taste preferences. Enjoy this risotto as a main course or a sophisticated side dish for any special occasion!
