Asparagus & Pea Risotto with Shrimp

Sunday dinner has never been so easy with this creamy asparagus and pea risotto with shrimp. It’s so simple to make that you’ll have dinner on the table in just over 30 minutes. Think risotto is hard to make? Well, think again. This recipe makes it easy to get a rich and creamy bowl of goodness and the best part is there is very little cleanup. Serve with a glass of chilled white wine sit back and enjoy.

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Asparagus & Pea Risotto with Shrimp

Creamy cheesy risotto with delicate asparagus and peas topped with shrimp

Course Main Course

Cuisine Seafood

Keyword creamy risotto, risotto, Shrimp risotto

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4

Ingredients

Risotto:

• 1 cup arborio rice long grain white rice works
• 5 cups approx. chicken broth, warming in a separate pot
• ½ cup white wine
• ½ cup shallot minced
• 2 tbsp butter
• 1 tbsp olive oil
• ½ bunch asparagus chopped
• ½ cup peas
• 2 tbsp heavy cream
• 1 cup parmesan fresh grated + a little extra for garnish
• S & P to taste

Shrimp:

• 12 large shrimp peeled, deveined, but leave tails on
• 1 small pinch red pepper flakes
• 1 tbsp olive oil
• 1 tbsp shallot minced
• 1 tbsp basil chiffonade
• The Herbalist & The Carnivore

Instructions

Risotto:

• In a heavy pot ( I use my dutch oven) melt 1 tbsp butter and oil over medium heat
• Add shallot and cook for 1- 2 minutes
• Add rice and cook until it smells nutty, not browned
• Add white wine and stir until absorbed
• Turn heat to medium low
• In the next approx. 20 minutes, add one cup at a time of chicken broth. Slowly letting it absorb into the rice. You will need to continuously stir during this process.
• After 10 minutes of adding the broth, add the asparagus, then keep with adding the rest of broth little by little
• After about 20 minutes, the broth should all be added. The rice should be cooked.
• Sometimes you need a little more or less of the broth. Just keep your eye on it. I’m a taste tester, so I taste along the way.
• Add peas and stir
• Add heavy cream and 1 tbsp butter, stir
• Add S & P to taste, stir
• Add 1 cup parmesan, stir

Shrimp:

• In a medium saute pan, heat oil on medium high heat
• Add red pepper flakes
• Add shallot, stir
• Add shrimp, searing on one side
• Sprinkle shrimp with S & P
• Turn shrimp over and sear other side
• Add basil and toss
• Remove from heat and serve over risotto with sprinkle of parmesan on top