If you are looking for a simple dish, that both tastes and looks beautiful, this recipe for Shrimp and Asparagus Saffron Risotto will not disappoint!
Introducing my very favorite risotto. Its a vibrant, delicious dish that’s packed full of flavor. I love the combination of saffron, lemon and asparagus. The addition of sweet, plump shrimp makes it perfection on a plate.
This is a great Springtime recipe, but I make it all year round.
This luscious recipe is versatile too! You can replace the shrimp with crab, scallops or even chicken.
You can also change up the asparagus for broccoli, peas or spinach.
The best part of this dish is it doesn’t require you to stir the entire time you are cooking. When I make it that way, it only comes out well half the time.
I found a way to make risotto by adding the stock all at once, covering it and letting it cook on a low heat until absorbed. When I make it that way, it comes out perfect every time.
Here’s how you make it:
Bring stock to a simmer, add the saffron and leave to infuse.
Blanch the asparagus in a pan of boiling water until just tender and refresh under cold water.
In a separate pan, saute the onions, and celery in 2 tablespoons of butter together until they are cooked and soft but not browned.
Add the garlic and cook for another minute.
Add the rice in one go and stir it around with the other ingredients to toast the grains thoroughly without browning.
Raise the heat to high and add the wine.
Reduce the wine it until nearly all of the liquid is absorbed into the rice.
Stir in the stock.
Reduce the heat, stir and leave to cook covered 15-18 until the rice is just under cooked and add the shrimp and parsley.
Cook until pink (about 3 minutes). Add in the asparagus and lemon juice. Mix together, taking care not to destroy the asparagus spears or the Shrimp.
Serve and enjoy.
Cook’s Tips
Tips for Thawing and Cooking with Frozen Raw Shrimp:
- Thaw them in a colander letting the water drip through as it thaws.
- Once thawed, place them on paper towels to soak up any excess water and then season with salt and pepper.
Tips for preparing asparagus:
- To remove the woody ends, gently bend the end of each asparagus spear until it snaps naturally.
- When blanching, be sure to choose a pot or pan that’s big enough to fit the whole length of the asparagus.
- Blanch the asparagus until they turn bright green. This is an easy way to tell when they are ready to remove from the pan.
★ Did you make this recipe? Please give it a star rating below!
Shrimp and Asparagus Saffron Risotto
This fresh, spring risotto has great depth as it’s made from stock, saffron, asparagus, and parsley. It's a simple, no stir risotto that's perfect for week night dinners.
Ingredients
- 4 Cups Chicken Stock
- Teaspoon Saffron Threads
- 4 tbsp unsalted butter
- 1 cup dry white wine
- 2 small shallots peeled and finely chopped
- 2 Celery stalks finely chopped
- 2 Cloves of Garlic chopped
- 2 Cups Risotto Rice
- 20 asparagus spears removed
- 7 oz raw peeled shrimp seasoned with salt and pepper
- 2 tablespoons lemon juice
- A handful of flat leaf parsley chopped
- ⅔ cup grated Parmesan plus more for serving
- salt and pepper to taste
Instructions
- Bring stock to a simmer in a saucepan; add the saffron and leave to infuse.
- Blanch the asparagus in a pan of boiling water until just tender, refresh under cold water, then slice into lengths.
- In a separate pan, saute the shallots, and celery in 2 tablespoons of butter together until they are cooked and soft but not browned.
- Add the garlic and cook for another minute.
- Add all the rice in one go and stir it around with the other ingredients to toast the grains thoroughly without browning.
- Raise the heat to high, add the wine and reduce it until nearly all of the liquid is absorbed into the rice.
- Stir in the stock, reduce the heat, stir and leave to cook covered 15-18 until the rice is just under cooked (Checking after about 15 minutes to make sure no additional stock is needed. If the risotto looks dry, add some of the remaining stock).
- Add the Shrimp, and cook until pink (about 3 minutes).
- Add in the asparagus spears, lemon juice, and chopped parsley. Mix together, taking care not to destroy the asparagus spears or the Shrimp.
- Salt and pepper to taste.
- Before serving, mix in the remaining butter & the cheese.
Update Notes: This post was originally published in January of 2014, but was republished with an updated recipe, new photos, step by step instructions and baking tips in April of 2018.
Erren says
Hi Gill, you add one ladle at a time.
MARIA DE LOURDES ARAUJO says
HUM DELICIOSO!!!!!!
AMEI PRATO LINDO SEI KI ESTA MUITO APETITOSO!!!
Erren says
Estou tão feliz que você gostou ! Muito obrigado!
Erren says
Oh Kate, I feel awful you struggled with the recipe. I hope it turned out ok. Sorry I didn’t get this sooner. I’m away for the weekend, but I promise to look it over just as soon as I’m back to see if I can improve the instructions.
Erren says
It wasn’t against you. There was a broken link and I need to remove all pins that point to the wrong link. Sorry for the misunderstanding.
Tresha says
I substitute spinach for the asparagus and I use chicken and shrimp as the protein but my family loves this it comes out perfect and tasty every time
Erren says
Sounds great, Tresha! So glad you like it!
Stacey says
5 of swords tarot stone tarot cards free online tarot
readings and horoscopes is tarot really true the emperor in tarot the tarot cafe manga here one card
tarot reading online tarot hanged man love runes and tarot tarot
card meanings 2 cups 1 of wands tarot card meaning
3 pentacles tarot love dream interpretation tarot spreads tarot card today
leo tarot royal road the emperor tarot reading gloucestershire 5 of
cups tarot card meaning love tarot cards reader online instant tarot card reading the emperor
tarot meaning relationship mini tarot card decks fourth dimension tarot
imperial tarot deck tarot the devil reversed love free horoscopes astrology tarot reading original tarot deck tarot card reading came true tarot card guide meaning best tarot decks for shadow
work taurus love tarot for today the tower tarot future house of tarot cards who will win the election meaning of tarot reader magician tarot
card 7 of cups tarot heaven tarot del si y no verdadero 6 card yes or no tarot spread emperor tarot
card as feelings tarot la justice a l’envers pisces weekly love horoscope tarot wheel of fortune tarot love yes or no taurus daily horoscope tarot dark tower
tarot deck aries love tarot reading july 2017 monthly tarot spread classic rider waite tarot cards tarot
card meanings judgement reversed tarot death lovers
history of the tarot documentary tarot card spreads for yes or no questions star tarot reversed love
Carman says
Hi! Do you use Twitter? I’d like to follow you if that would be ok. I am just absolutely enjoying your blog and look toward new posts.
Erren says
Hi Carman, I am o Twitter as @errenskitchen and I also have a newsletter you can sign up for. I’m so glad you enjoy my site! 😀