Shrimp Risotto with Asparagus

Shrimp and Asparagus Risotto Recipe

Hello! We are going to prepare a dish that combines the unctuous texture of Italian rice with the freshness of the sea and land. It's an ideal recipe for those looking for comforting flavors without overcomplicating life in the kitchen, achieving a creamy result full of nuances.

Preparation time

To organize ourselves better, here are the estimated times and yield for this recipe. Remember that risotto requires constant attention, so be prepared to stay by the stove.

• Preparation: 15 minutes
• Cooking: 30 minutes
• Total: 45 minutes
• Servings: 4 people
• Difficulty: Intermediate

Ingredients

Here is the exact list of what you need. It is essential to respect the quantities for the creaminess to be just right.

• 18 pre-cooked asparagus tips
• 18 medium shrimp, cleaned and peeled
• 450 g (1 pound) Arborio rice (Italian risotto)
• 4 tbsp. heavy cream
• 2 tbsp. butter
• Fresh chopped parsley to taste
• 2 finely chopped garlic cloves
• Salt and pepper to taste
• 1 cup of white wine dry
• 6 cups hot vegetable broth

Possible substitutions

If you don't find arborio rice, you can look for carnaroli rice, which is also special for risotto due to its high starch content. If you don't have heavy cream, you could omit it and add a little more cold butter at the end to emulsify, although the flavor will be slightly less milky. If you prefer a more intense seafood flavor, you can substitute vegetable broth with fish stock.

Utensils we will use

You don't need professional equipment, but you do need basic tools to facilitate the stirring process and temperature control.

• Wide and deep pan or a thick-bottomed pot (to distribute heat well)
• Chef's knife and cutting board
• Ladle for the broth
• Wooden spoon or silicone spatula (key to not breaking the rice)
• Medium pot (to keep the broth warm)
• Small bowls to set aside ingredients

Preparation

The secret to this risotto lies in patience and in adding the liquid little by little. Follow these steps so that the rice releases its starch and turns out perfect.

1. Flavor base preparation

   Wash and thoroughly dry the shrimp with paper towels so they brown and don't cook in their own water. In the wide pan, place 1 tablespoon of butter and bring it to medium heat. When it starts to foam, add the minced garlic and sauté briefly without burning. Incorporate the shrimp cleaned ones. Season with salt and pepper to taste and pour in the white wine. Cook, stirring until the shrimp turn a firm pink color. Immediately remove them from the pan along with their juices and set them aside in a separate bowl to prevent them from becoming rubbery.

2. Risotto start and toasting

   In the same pan where you cooked the seafood (without washing it, to take advantage of that flavor), add the rice arborio. Cook it over medium heat for about 2 minutes, stirring constantly. This step seals the grain and helps it maintain its structure during the long cooking process.

3. Slow cooking with broth

   Begin to incorporate the hot vegetable broth. Add only one or two ladles, just enough to barely cover the rice. Stir gently and constantly. Let the rice absorb almost all the liquid before adding the next ladle. Repeat this process for approximately 20 minutes. You will see that the rice begins to release a natural cream and becomes translucent at the edges but maintains a white center.

4. The creaming technique

   Once the rice is al dente (tender on the outside but with a slight resistance when bitten), lower the heat to minimum. Incorporate the remaining butter and the heavy cream. Mix vigorously to emulsify the fats with the rice starch. This will give it that shine and texture creamy and velvety characteristic of an gourmet Italian dish.

5. Final integration

   Add the tips of asparagus pre-cooked and the shrimp you reserved at the beginning, along with any juices they may have released. Cook everything together for 5 more minutes, stirring carefully so as not to break up the asparagus, allowing the flavors of the sea and land to unify.

To finish and serve

Remove the pan from the heat. Taste and adjust the salt and pepper if necessary. Sprinkle fresh chopped parsley on top for color and aroma. Serve immediately in deep plates, as risotto should be eaten freshly made to appreciate its fluid texture. If you like to experiment with other variations of this Italian classic, you can also try making a saffron and shrimp risotto which has a spectacular golden color, but today we will focus on enjoying this green and fresh version.

Nutritional Information

These values are estimates per serving so you have a reference of what you are consuming.

• Calories: 480 kcal
• Proteins: 18 g
• Fats: 22 g
• Carbohydrates: 55 g
• Fiber: 3 g

Note: Percentages and values may vary depending on the specific brands of dairy products and broth used.

5 keys to make it perfect

Making a good risotto is not difficult, but it has its tricks. Here are my personal tips to ensure success.

1. Broth always hot: Never add cold or room temperature broth to the pan. This would lower the cooking temperature and «shock» the rice, making the grain hard or mushy. Keep your pot of vegetable broth on low heat right next to it.

2. Do not wash the rice: Unlike when we make loose white rice, here we need all the starch possible. If you wash it, you will lose that ability to create the natural cream that binds the dish.

3. The shrimp point: It is vital to remove the shrimp at the beginning. If you leave them cooking for 20 minutes with the rice, they will reduce to dry, rubbery pieces. Adding them at the end ensures they are juicy and full of flavor.

4. Stir with purpose: There's no need to beat it like a cake mix, but do stir the rice regularly. The friction of the grains against each other helps release the starch. It's an exercise in patience.

5. The quality of the wine: Use a dry white wine that you would gladly drink. If the wine is bad or too acidic, that flavor will concentrate in the rice. A Pinot Grigio or a Sauvignon Blanc usually work very well.

When is it ideal to enjoy it?

This Shrimp Risotto with Asparagus is an extremely versatile dish. Due to its elegance, it's perfect as a main course for a romantic or anniversary dinner, as it feels like restaurant food but made with homemade love. It also works wonderfully for a family Sunday lunch, especially in spring when asparagus is at its best.

Being a hearty dish, you don't need many side dishes; a light salad or simple appetizers are enough. For example, if you have leftover vegetables, you could get inspired by recipes like asparagus with hollandaise sauce to serve an appetizer before the main course, maintaining the theme of the star ingredient.

Comparison table

Sometimes we look for something similar but with a different nuance. Here I compare our recipe with other popular rice and seafood options.

Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing. I would love to know how this risotto turned out for you. Did you dare to add a touch of Parmesan cheese at the end or did you follow the recipe to the letter? Leave your comment and share your own little tricks so we can all keep learning!

Culinary glossary

So you don't get lost with the terms, here I briefly explain some words we use in cooking.

• Arborio Rice: A variety of short-grain Italian rice, famous for its ability to absorb liquid and release starch without losing its shape, ideal for risottos.
• Sauté (To sauté): To cook a food over low or medium heat in a little fat (oil or butter) so that it releases its flavor and softens without browning too much.
• Al dente: Italian expression that refers to the cooking point where pasta or rice are cooked but still firm to the bite.
• Emulsify: To mix two liquids that normally do not combine well (like fat and water/broth) to create a homogeneous and creamy sauce.
• Reduce: To cook a sauce or liquid uncovered so that the water evaporates, thickening and concentrating its flavors.