Shrimp and Asparagus Risotto
A creamy Italian one dish dinner made with Arborio rice, fresh local asparagus and shrimp
Ingredients
- ¼ cup shallots, minced or ¼ small onion
- 1 clove garlic, minced
- 2 tsp extra virgin olive oil
- ¼ cup pancetta, finely cubed or bacon
- 1 cup Arborio rice do not rinse
- 1 cup white wine or broth
- 3½ cups reduced sodium chicken broth
- 340 gram uncooked, peeled, deveined shrimp or about 6-8 shrimp per person
- 2 cups fresh asparagus, cut into bite sized pieces about ½ pound
- ¼ cup freshly grated Parmesan cheese plus more for garnish
- ¼ cup fresh chopped parsley plus extra for garnish
- cracked black pepper if desired
Instructions
- In large skillet, heat olive oil to medium-low and sauté finely minced shallot and cubed Pancetta and continue to sauté until meat is browning. When pancetta is crispy and shallots are golden, add garlic and cook for about a minute.
- Add dry unrinsed Arborio rice and cook with other ingredients until rice is heated and well coated with fat, about 1 minute.
- Add white wine. Simmer and stir often until most of liquid is absorbed.
- Meanwhile, heat broth in pot or microwave. Add in ladles, simmering and stirring often between additions until absorbed. Save ½ cup broth for the end. Taste and season mixture if necessary with salt, although it may not need any.
- When rice is cooked with a slight el denté texture, move rice mixture to side of pan, increase heat to medium and add shrimp. Sauté, turning shrimp over after about 30 seconds to cook for approximately 1 minute.
- Add chopped asparagus pieces and mix everything together to combine. Add last ½ cup broth, cover and simmer on medium-low to complete cooking of shrimp and asparagus, about 5 minutes.
- Once asparagus is just fork tender, remove from heat, stir in Parmesan and fresh parsley.
- Garnish with additional Parmesan, fresh parsley and cracked black pepper if desired.
Notes
It will take about 30 minutes of simmering time for the Risotto to absorb all the liquid.
If asparagus is in season, garlic scapes will also be in season. Try using some finely diced scapes in place of the shallot and garlic.
This recipe makes 4 smaller servings which are in line with Canada Food Guide serving sizes.
Nutrition
Calories: 374kcalCarbohydrates: 42.6gProtein: 20.6gFat: 7.4gSaturated Fat: 1.4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.8gCholesterol: 127.1mgSodium: 1103mgPotassium: 248mgFiber: 0.5gSugar: 2.3g
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