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.
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
- 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 ounces 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
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.
Calories: 599kcal | Carbohydrates: 77g | Protein: 25g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 141mg | Sodium: 806mg | Potassium: 549mg | Fiber: 4g | Sugar: 6g | Vitamin A: 955IU | Vitamin C: 9.6mg | Calcium: 248mg | Iron: 6.4mg