Imagine a creamy, luxurious risotto that transports you straight to the coastal regions of Italy with every single bite! This Shrimp and Spring Vegetable Risotto isn't just another dinner recipe—it's a culinary journey that combines the delicate sweetness of fresh shrimp with the vibrant crunch of spring vegetables, all nestled in a perfectly creamy Arborio rice base. Whether you're a seasoned home chef or a cooking novice, this recipe promises to elevate your dinner game and impress even the most discerning food lovers.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup Arborio rice
- 1 pound shrimp, peeled and deveined
- 2 cups vegetable broth
- 1 cup asparagus, chopped
- 1 cup peas
- 1/2 cup Parmesan cheese, grated
- 1 onion, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 1 cup of Arborio rice, 1 pound of peeled and deveined shrimp, 2 cups of vegetable broth, 1 cup of chopped asparagus, 1 cup of peas, 1/2 cup of grated Parmesan cheese, 1 chopped onion, 2 tablespoons of olive oil, and salt and pepper to taste.
- In a medium saucepan, heat the vegetable broth over low heat. Keep it warm throughout the cooking process, as adding cold broth can slow down the cooking of the risotto.
- In a large skillet or saucepan, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 3-4 minutes, or until the onion becomes translucent.
- Add the Arborio rice to the skillet with the onions. Stir the rice for about 2 minutes, allowing it to toast slightly and absorb the flavors of the onion.
- Begin adding the warm vegetable broth to the rice mixture, one ladleful at a time. Stir constantly and wait until the liquid is mostly absorbed before adding the next ladleful. This process will take about 20 minutes.
- After about 15 minutes of cooking the rice, add the chopped asparagus and peas to the risotto. Continue to stir and add broth as needed until the rice is creamy and al dente.
- When the rice is cooked to your liking, add the peeled and deveined shrimp to the risotto. Stir well and cook for an additional 3-5 minutes, or until the shrimp turn pink and are cooked through.
- Once the shrimp are cooked, remove the skillet from heat and stir in the grated Parmesan cheese. Mix well until the cheese is melted and incorporated into the risotto.
- Season the risotto with salt and pepper to taste. Serve immediately, garnished with additional Parmesan cheese if desired.
Tips
- Use authentic Arborio rice for the most authentic and creamy risotto texture. Regular rice won't give you the same luxurious consistency.
- The key to perfect risotto is patience. Add broth gradually and stir constantly to release the rice's natural starches, creating that signature creamy texture.
- Keep your broth warm throughout cooking. Cold broth can shock the rice and interrupt the cooking process.
- Fresh, high-quality shrimp make a huge difference. Look for shrimp that are firm, smell clean, and have a bright, translucent appearance.
- Don't overcook the shrimp—they only need 3-5 minutes. They're done when they turn pink and curl slightly.
- For extra flavor, consider toasting the rice in the pan for a couple of minutes before adding broth. This enhances the nutty flavor of the Arborio rice.
- Use freshly grated Parmesan cheese for the best melting and flavor integration.
- Serve immediately after cooking to enjoy the risotto at its creamiest and most delicious state.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 25g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 180mg
