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Asparagus & Pea Risotto with Shrimp

Creamy cheesy risotto with delicate asparagus and peas topped with shrimp
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Seafood
Keyword: creamy risotto, risotto, Shrimp risotto
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