Shrimp & Asparagus risotto

I have been wanting to try making risotto ever since seeing all the chefs trying it on Hell’s Kitchen years ago, but for some reason never have. This recipe (while I will admit it is not as creamy as the versions I saw on TV) tasted so good, was easy to make, and made our kids lunches the following day, which I feel is a huge win!

Have you ever made risotto? What are your tricks to make it creamier?

Here’s the recipe I followed (with 1 substitution because I didn’t have a particular seasoning on hand…and we quite enjoyed the sub!)

𝘐𝘯𝘨𝘳𝘦𝘥𝘪𝘦𝘯𝘵𝘴:
- 1 pound asparagus, trimmed
- 1 bag medium shrimp, shelled and deveined
- Salt
- Pepper
- 1 Tbsp olive oil
- 2c vegetable stock
- 6 Tbsp butter
- 1 small onion, minced
- 1.5c rice
- 1c dry white wine (we skipped this and added more vegetable stock)
- Pinch saffron seeds (we added turmeric instead and it tasted awesome!)
- 1/4c freshly grated parmesan cheese

𝘋𝘪𝘳𝘦𝘤𝘵𝘪𝘰𝘯𝘴:
1. Cook the asparagus in salted boiling water until crisp-tender. Drain and cool under running water; cut into 1-inch pieces.
2. Season the shrimp with salt and pepper. In a skillet, heat the oil. Add the shrimp and cook over moderately high heat, turning, until just white throughout, 3 minutes. Transfer to a plate.
3. In a saucepan, bring 4 cups of water and the stock to a boil. Cover and keep warm.
4. In a large saucepan, melt 4 tablespoons of the butter. Add the onion and cook over moderate heat, stirring, until softened, 5 minutes. Add the rice and cook, stirring, for 2 minutes. Add the wine and simmer until almost evaporated. Add enough stock to just cover the rice and cook, stirring, until the stock has been absorbed. Stir in the saffron and continue stirring in stock, 1/2 cup at a time, until nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a creamy sauce, 25 minutes. Stir in the cheese and remaining 2 tablespoons of butter. Fold in the asparagus and shrimp. Season with salt and pepper.

For more recipes like these, comment "me" and I’ll get connected! Enjoy!

💕 xo, Whitney

Shrimp | Asparagus | Dinner I 30 Minutes