Shrimp and Asparagus Saffron Risotto

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.

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5 from 2 votes

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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. 

Course Main

Cuisine Italian

Prep Time 10 minutes

Cook Time 18 minutes

Total Time 28 minutes

Servings 5

Calories 599 kcal

Author Erren @ Erren's Kitchen

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

US Measurements - Metric Measurements

Instructions

1. Bring stock to a simmer in a saucepan; add the saffron and leave to infuse.
2. Blanch the asparagus in a pan of boiling water until just tender, refresh under cold water, then slice into lengths.
3. In a separate pan, saute the shallots, and celery in 2 tablespoons of butter together until they are cooked and soft but not browned.
4. Add the garlic and cook for another minute.
5. Add all the rice in one go and stir it around with the other ingredients to toast the grains thoroughly without browning.
6. Raise the heat to high, add the wine and reduce it until nearly all of the liquid is absorbed into the rice.
7. 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).
8. Add the Shrimp, and cook until pink (about 3 minutes).
9. Add in the asparagus spears, lemon juice, and chopped parsley. Mix together, taking care not to destroy the asparagus spears or the Shrimp.
10. Salt and pepper to taste.
11. Before serving, mix in the remaining butter & the cheese.

Nutrition Facts

Shrimp and Asparagus Saffron Risotto

Amount Per Serving

Calories 599 Calories from Fat 144

% Daily Value*

Total Fat 16g 25%

Saturated Fat 8g 40%

Cholesterol 141mg 47%

Sodium 806mg 34%

Potassium 549mg 16%

Total Carbohydrates 77g 26%

Dietary Fiber 4g 16%

Sugars 6g

Protein 25g 50%

Vitamin A 19.1%

Vitamin C 11.6%

Calcium 24.8%

Iron 35.4%

* Percent Daily Values are based on a 2000 calorie diet.

Are you making this recipe? I LOVE to see your creations so snap a photo and tag @ErrensKitchen on Instagram with the hashtag #ErrensKitchen and please give a star rating below ★

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.