GARLIC SHRIMP AND ASPARAGUS RISOTTO
Takes a second to prep but so worth it in the end.
Provided by Joshua F
Categories Main Dish Recipes Rice Risotto Recipes
Time 52m
Yield 4
Number Of Ingredients 12
Steps:
- Pour chicken broth into a pot; bring to a simmer over medium-low heat.
- Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in the hot oil until slightly softened, about 2 minutes. Add Arborio rice; cook, stirring frequently, until coated with oil, about 4 minutes.
- Stir 1/2 cup of the hot chicken broth into the saucepan; cook and stir until the rice has absorbed the broth, about 2 minutes. Repeat this process 4 more times, stirring constantly, until rice is creamy and tender yet firm to the bite, about 15 minutes.
- Stir shrimp and asparagus into the remaining hot broth. Cook until shrimp turns pink, 2 to 3 minutes. Remove broth from heat.
- Stir shrimp and asparagus into the rice; cook for 1 minute. Stir Parmesan cheese and butter into the rice; cook until melted, about 1 minute. Remove rice from heat. Season with salt and pepper. Sprinkle parsley over each serving.
Nutrition Facts : Calories 858.2 calories, Carbohydrate 130.3 g, Cholesterol 209.9 mg, Fat 20 g, Fiber 4.6 g, Protein 36.6 g, SaturatedFat 8.5 g, Sodium 3233 mg, Sugar 3.7 g
SHRIMP RISOTTO WITH ASPARAGUS AND MUSHROOM
This dish has just enough flavor of garlic and lemon to keep it refreshing without being overpowering. The shrimp has a slightly sweet flavor to offset the tang of lemon and parmesan with the risotto. Amazing combination of flavors. A perfect dish served with a light green salad of your choice.
Provided by Darci Juris
Categories Seafood
Time 1h30m
Number Of Ingredients 22
Steps:
- 1. SHRIMP In a medium bowl or large ziplock bag, add the raw, peeled shrimp. Set aside.
- 2. In a blender, add the honey, mustard, garlic, olive oil, lemon juice and salt n' pepper. Blend until smooth and combined. Pour the marinade over the shrimp, and place in refrigerator for at least an hour.
- 3. RISOTTO Warm the broth, and set aside....keep warm. In a large pot, over medium heat, saute the asparagus and mushrooms in a 1 tsp of olive oil, about 5-7 minutes. Transfer to bowl and set aside.
- 4. In same pot, add another tsp of oil and saute the onions and garlic for about 2 minutes. Add the rice and cook another 2 minutes, stirring constantly.
- 5. Add the wine and cook until wine has evaporated fully. In portions, begin to add the broth slowly; approximately 1/4 cup at a time. Cook until absorbed completely, stirring constantly. Then add more broth, repeating process until all broth is used and absorbed. This takes approximately 20 minutes.
- 6. Add the mushrooms, asparagus, parmesan cheese, lemon zest and juice. Gently stir to combine. Season with salt and pepper. Cover risotto and keep warm.
- 7. Meanwhile, skewer the shrimp, and heat the grill to medium. Grill shrimp for approximately 2 minutes per side.
- 8. Remove shrimp from skewer. Place risotto in a bowl, top with 4-6 shrimp, garnish with parsley, and serve. Enjoy!
PRESSURE-COOKER RISOTTO WITH SHRIMP AND ASPARAGUS
This speedy method of making risotto works every time! -Kim Gray, Davie, Florida
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add 3 minced garlic cloves; cook 1 minute. Add shrimp; cook and stir until shrimp begin to turn pink, about 5 minutes. Add 1 tablespoon butter and Italian salad dressing; stir until butter melts. Add asparagus; cook until tender, 3-5 minutes. Remove and keep warm., Warm the remaining 3 tablespoons butter until melted. Add diced onion; cook until tender, 4-5 minutes. Add remaining 6 minced garlic cloves; cook 1 minute. Add rice; cook and stir for 2 minutes. Stir in 1/2 cup wine; cook and stir until absorbed. Add remaining 1/2 cup wine, broth and 1/4 cup cheese. Press cancel. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes; quick-release pressure. Serve shrimp mixture over risotto. Season with salt and pepper. Sprinkle with remaining 1/4 cup cheese.
Nutrition Facts : Calories 424 calories, Fat 15g fat (6g saturated fat), Cholesterol 157mg cholesterol, Sodium 661mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 1g fiber), Protein 26g protein.
LEMONY RISOTTO WITH ASPARAGUS AND SHRIMP
Make and share this Lemony Risotto With Asparagus and Shrimp recipe from Food.com.
Provided by Realtor by day
Categories Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring broth and water to a simmer in a medium saucepan. Add asparagus and simmer, uncovered, until just tender, about 4 minutes. Transfer asparagus with a slotted spoon to an ice bath to stop cooking, then drain. Keep broth barely simmering, covered.
- Cook onion in 2 tbsp butter with 1/4 tsp salt in a 4 qt heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.
- Add rice and cook, stirring constant;y, 1 minute. Add wine and simmer, stirring constantly until absorbed.
- Stir in 1/2 cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender but still al dente (it should be the consistency of thick soup), about 18 minutes. There will be some left-over broth mixture.
- Sir in shrimp, zest and remaining2 tbsp butter, parmesan, parsley and pepper to taste. (thin risotto with some of remaining broth if necessary).
More about "shrimp risotto with asparagus recipes"
SIMPLE SHRIMP AND ASPARAGUS RISOTTO - IOWA GIRL EATS
From iowagirleats.com
5/5 (10)Category Entree, SeafoodInstall 104
- In a medium-sized saucepan, melt butter over medium heat then add onion and saute until translucent, about 3 minutes. Add rice then stir to coat in butter. Add wine then stir until nearly absorbed by rice. Add 1/2 cup chicken broth to pan and stir continuously until broth is absorbed. Continue adding broth, 1/2 cup at a time, stirring until nearly absorbed before adding more.
- When there's about 3 additions of broth left, add asparagus pieces and continue stirring. When there's 2 additions of broth left, add shrimp and continue stirring. Taste rice and determine if you will need to use all 2-1/2 cups broth to get the rice to a chewy-tender consistency.
SHRIMP RISOTTO WITH ASPARAGUS - EATINGWELL
From eatingwell.com
Servings 4Calories 385 per servingTotal Time 45 mins
- Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, 2 to 3 minutes. Add rice and cook, stirring constantly, until lightly toasted, 1 to 2 minutes. Reduce heat to medium-low. Add wine and cook, stirring, until absorbed, about 1 minute. Add ½ cup broth and cook, stirring frequently and letting all the liquid absorb before adding another ½ cup, until the rice begins to soften, about 15 minutes. Stir in asparagus and snap peas. Repeat with the remaining 1 cup broth, ½ cup at a time, until the rice is tender and the vegetables are tender-crisp, about 15 minutes more. Remove from heat. Stir in Parmesan and ¼ teaspoon each salt and pepper.
- Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add shrimp and cook, flipping once, until pink, about 4 minutes. Add garlic, lemon zest and the remaining ¼ teaspoon each salt and pepper and cook, stirring, until fragrant, about 1 minute. Serve the risotto topped with the shrimp.
SHRIMP-ASPARAGUS RISOTTO RECIPE - FOOD & WINE
From foodandwine.com
5/5 Total Time 1 hr 10 mins
SHRIMP RISOTTO - ERREN'S KITCHEN
From errenskitchen.com
SHRIMP ASPARAGUS RISOTTO - RENEE NICOLE'S KITCHEN
From reneenicoleskitchen.com
7 SHRIMP ASPARAGUS RECIPES YOU'LL WANT TO MAKE TONIGHT
From allrecipes.com
MUSHROOM PARMESAN SHRIMP RISOTTO RECIPE | LITTLE …
From littlespicejar.com
ASPARAGUS AND SHRIMP RISOTTO RECIPE - LOS ANGELES TIMES
From latimes.com
SHRIMP RISOTTO WITH ASPARAGUS AND LEMON RECIPE | EPICURIOUS
From epicurious.com
4.6/5 (138)Author Gina Marie Miraglia EriquezServings 4Total Time 45 mins
6 ASPARAGUS RISOTTO RECIPES FIT FOR FANCY DINNERS
From allrecipes.com
CREAMY ORZO WITH ASPARAGUS AND PEAS - SKINNYTASTE
From skinnytaste.com
SHRIMP AND ASPARAGUS RISOTTO - EASY SEAFOOD RECIPES - WOMAN'S …
From womansday.com
GRILLED ASPARAGUS RECIPE - SOUTHERN LIVING
From southernliving.com
RISOTTO WITH ASPARAGUS & SHRIMP | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
ASPARAGUS RISOTTO RECIPE - SIMPLY RECIPES
From simplyrecipes.com
SHRIMP AND ASPARAGUS RISOTTO RECIPE | HELLOFRESH
From hellofresh.com
RISOTTO MILANESE WITH ASPARAGUS & SHRIMP RECIPE | RACHAEL RAY
From rachaelray.com
10 SHRIMP RISOTTO RECIPES
From allrecipes.com
RISOTTO WITH ASPARAGUS & SHRIMP | RECIPES | WW USA - WEIGHT …
From weightwatchers.com
MUSHROOM RISOTTO | THE MEDITERRANEAN DISH
From themediterraneandish.com
RISOTTO WITH SHRIMP AND ASPARAGUS - BIGOVEN
From bigoven.com
You'll also love