Risotto Primavera + Roasted Shrimp
A delightfully fresh take on risotto perfect for any Spring menu.
Equipment
- large high sided skillet, "everyday pan" or braiser style dutch oven
- Wooden spoon
- slotted spoon or spatula
- Medium sauce pan
- ladle
- Measuring cups and spoons
- sharp chef's knife
- sheet pan
Ingredients
- 1 cup Arborio rice
- 4 tablespoons olive oil
- 1 lbs large shrimp, peeled and deveined
- ½ diced small yellow onion, approx 1/2 cup dice should mimic the size of the rice kernels
- 8 oz asparagus, woody ends removed and roughly chopped into 1" pieces
- ¾ cup shredded parmesan cheese
- ⅓ cup dry white wine can be replaced with additional broth or stock to be alcohol free.
- 4 cups low sodium chicken broth or stock,
- ½ cup frozen peas
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon red chili flake optional
- 1½ teaspoons finely chopped fresh mint optional
Instructions
- Prep all ingredients as noted in the ingredient list.
- Preheat the oven to 400°F
- Add the asparagus, shrimp, and garlic to a sheet pan followed by 2 tablespoon olive oil. Toss the ingredients until evenly coated. Spread to one layer, season with salt, pepper, crushed red pepper flake (optional), and lay the lemon slices on top.
- Roast in the oven for 10 minutes until the shrimp is opaque and pink. Remove from the oven and set aside.
- While the shrimp and asparagus roast, add the chicken stock to the sauce pan and begin to heat over medium heat.
- Begin to heat your risotto pan over medium heat. Add the remaining olive oil and allow to get hot. Once the oil is hot, add the onion and cook until translucent.
- Using a wooden spoon, stir in the rice until the kernels start to look translucent around the edges and there's a toasty smell coming from your pan. Deglaze the pan with the white wine, stirring until the rice has absorbed about ¾ of the wine.
- One ladle, ½-¾ of a cup, at a time, begin adding the hot chicken broth or stock to the rice mixture, stirring continuously until most of the liquid has been absorbed by the rice. Repeat until about 1 cup of chicken broth or stock remains.
- Add the parmesan cheese stir until the cheese has melted and evaluate the consistency. If the risotto seems too tight, repeat the above step with the remaining broth or stock until the desired consistency is achieved. Taste and add salt and/or pepper if necessary.
- Set the roasted sliced lemons aside for garnish and add the remaining contents of the sheet pan to the risotto along with the frozen peas. Stir to combine and heat until the temperature is consistent throughout.
- Serve immediately garnished with the roasted lemon, fresh mint, and parmesan cheese or store in the fridge and reheat over low heat adding about a ½ cup of additional chicken broth or stock and stirring until warm and smooth.
Notes
Just keep stirring. The stirring helps the starch from the rice create the creamy texture of risotto.
Nutrition
Calories: 544kcalCarbohydrates: 51gProtein: 33gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 156mgSodium: 1603mgPotassium: 591mgFiber: 4gSugar: 3gVitamin A: 997IUVitamin C: 11mgCalcium: 321mgIron: 5mg
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