This Spring Risotto is full of asparagus and peas and bright lemon and white wine flavors, topped with garlic butter shrimp that compliments the risotto perfectly.
Serving: 6
Prep Time: 15mins
Cook Time: 35mins
Total Time: 50mins
Calories: 586kcal
Equipment
Large Skillet
Sauce Pan
Ingredients
2tbspsolive oil
3tbsps butter
6clovesgarlicdiced
2wholeshallotsdiced
12ozasparagushalved
1 ½cupspeasfrozen
4sprigsthymefresh
3sprigsrosemaryfresh
2cupsarborio rice
4cupschicken broth
2cupswhite wine
½cupparmesan
2lemonszested and squeezed
2-4tbspsmilkoptional
1burratafor garnish, optional
Garlic Butter Shrimp
1lbshrimpdeveined
1tbspItalian seasoning
1tspdried chives
1tspdried parsley
3clovesgarlic
2tbspsolive oil
3tbspsbutter
Directions
Pour chicken broth into a saucepan and simmer on low heat.
In a skillet, add olive oil and butter over medium heat. Once butter is melted, add shallots and half of the garlic and saute until fragrant, about 30 seconds. Then add asparagus and peas. Season with salt and pepper as desired. Cook together for 5 minutes and place on a plate and set aside.
Drizzle olive oil and 2 tbsps of butter into the pan. Melt together and add fresh thyme and rosemary. Cook for about 1 minute, until fragrant and add Arborio rice. Slight toast arborio rice until rice becomes translucent, about 3-4 minutes. Then add white wine. Cook until white wine is absorbed.
Slowly begin to pour chicken broth into the risotto, one cup at a time, stirring frequently. Continue to add the remaining chicken broth after each cup is absorbed. Cook until al dente, about 25-30 minutes. Season with salt and pepper to test.
Remove risotto from the heat and add grated parmesan cheese, lemon zest, and squeeze in lemon juice. Stir together. (optional, if risotto becomes dry, add 2-4 tbsps of milk) Add peas and asparagus back into the risotto and stir together. Set aside.
In a large bowl, combine shrimp, seasonings, and diced garlic and toss together. Add butter and olive oil to a skillet, add shrimp and saute until shrimp is pink on both sides, about 4-5 minutes. Add on top of the risotto.
Notes
If risotto becomes dry after all broth is added, remove from the heat add ¼ cup of milk or water and stir.
Be careful cooking the risotto, it is important to stir frequently so that the bottom doesn't burn. Also be sure to allow the risotto to absorb the chicken broth before adding more.