Shrimp and Asparagus Risotto

with Lemon and Parmesan

  • 30 min
Customer Favourite
Poultry
Seafood
This bright and elegant risotto is particularly wonderful thanks to flavours of lemon and parmesan cheese, crunchy asparagus and delicious shrimp.
Shrimp and asparagus risotto

Ingredients

1 cup(s)
Arborio Rice
150 g
Asparagus
2 tbsp
Butter (not included)
1/2
Chicken Broth Cube(s)
2 tbsp
Cooking White Wine
1
Garlic Clove(s)
1/2
Lemon(s)
1 tbsp
Olive Oil (not included)
2 tbsp
Parmesan
250 g
Shrimp
4 cup(s)
Water for Chicken Broth (not included)
1/2
Yellow Onion(s)
Nutritional facts
Serving per portion
Amount / Serving
Calories
427 kcal
Total fat
12 g
Saturated Fat
3 g
Sodium
799 mg
Total Carbohydrate
45 g
Fiber
3 g
Sugar
4 g
Proteins
30 g

Instructions

Sweat the onions
1

Begin the risotto

Chop the onion and garlic. In a pan over medium high heat, sweat the onion and garlic for 2 minutes in 1/2 the butter. Add the rice and stir well. Add the wine and let evaporate, about 5 minutes. Add salt and pepper.

Add rice and broth
2

Continue the risotto

Dissolve the broth cube in boiling water.

Add a ladle of broth, stirring until fully absorbed into the rice. Repeat process, stirring constantly until rice is cooked, about 18-20 minutes. Towards the end, if the rice is not yet completely cooked and there isn't any broth left, add some water.

Chop the asparagus
3

Prepare the ingredients

Chop most of the asparagus. Peel the remaining asparagus lengthwise and place in a bowl. Zest the lemon, then press its juice. Add the olive oil, lemon juice, salt and pepper to the bowl of peeled asparagus. Reserve.

Cook the shrimp
4

Cook the shrimp

Peel the shrimp. When the risotto is nearly done, cook the shrimp in an oiled pan over medium-high heat.

Add the asparagus to the risotto
5

Finish the risotto

Add the chopped asparagus and cooked shrimp to the risotto.

Add the lemon zest and mix well.

Serve with asparagus salad on top
6

Garnish and serve

Let the risotto stand 2 min off of the heat. Add the remaining butter and stir well.

Season with salt and pepper to taste.

Garnish with parmesan cheese and the asparagus salad.