Shrimp Risotto with Spring Vegetables

Shrimp Risotto is the perfect comfort food. Rich, creamy, and delicious! It’s surprisingly simple to make, yet will impress any guest!

My parents have made some pretty amazing friends over the years. Their group of friends have always been considered more than just friends. They are family. We have celebrated many holidays, vacations, children’s weddings, new babies, and great food together!

I was pleasantly surprised and extremely excited when a good friend of the family shared that risotto is one of her favorite meals that my father has made and would love for the recipe to be shared. I hadn’t eaten risotto in forever and was super excited to call my father and see when he was available to make risotto together (mostly so I could eat it afterwards)! And now I can share the recipe with all of you so that you can make it in the comfort of your own homes to impress your family or friends.

Risotto Ingredients

• 6 cups (about) seafood, vegetable, or low-sodium chicken broth
• 1 pound uncooked medium shrimp, peeled and deveined
• 1 large garlic clove, minced
• 3 tablespoons butter, separated
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine (or substitute additional broth)
• ½ pound asparagus, cut into ½ inch pieces and blanched in salted water until tender crisp
• 12 cherry tomatoes, cut in half
• 1 handful of spinach leaves, stemmed
• 2 small zucchini, diced into ½ inch pieces
• 1/2 cup freshly grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Bring 6 cups broth to simmer in medium saucepan. 
2. In separate pan, sauté shrimp in 1 tablespoon butter with garlic, salt and pepper to taste. Remove from pan when just opaque and hold aside. (Alternatively, poach in the simmering broth just until opaque and remove.)
3. Heat oil and 1 tablespoon butter in heavy large saucepan over medium heat. Add chopped onion and sauté until tender, about 3-4 minutes.
4. Add rice and stir about 2 minutes. Add wine and cook until wine is absorbed, stirring occasionally, about 2 minutes. 
5. Continue to cook, adding 1 cup hot broth at a time (stir until almost all liquid is absorbed before adding more) until rice is almost al dente, 20 to 25 minutes.
6. While cooking and stirring rice, blanch asparagus, set aside.
7. Add zucchini to oiled skillet on medium heat until slightly tender.
8. Once rice is al dente, add zucchini, tomatoes, and spinach to risotto; cook stirring until zucchini is tender, 3-4 minutes. Add reserved asparagus and shrimp and cook an additional minute. Add salt and pepper to taste. Remove from heat.
9. Stir in remaining tablespoon butter and parmesan cheese. Risotto should be creamy and slightly runny on the plate. If not, add a bit of additional warm broth.

Shrimp Risotto with Spring Vegetables

Susanne Quinlan

Shrimp Risotto is the perfect comfort food. Rich, creamy, and delicious! It's surprisingly simple to make, yet will impress any guest!

5 from 1 vote

Print Recipe Pin Recipe

Cook Time 30 minutes mins

Total Time 30 minutes mins

Course Main Course, Side Dish

Cuisine Italian

Servings 4 servings

Ingredients

  

• 6 cups Broth seafood, vegetable, or low-sodium chicken broth
• 1 lb uncooked medium shrimp peeled and deveined
• 1 large garlic clove minced
• 3 tbsp butter separated
• 1 tbsp olive oil
• 1/2 cup onion chopped
• 1 1/2 cup Arborio Rice
• 1/2 cup dry white wine or substitute with additional broth
• 1/2 lb asparagus cut into 1/2 inch pieces and blanched in salted water until tender crisp
• 12 cherry tomatoes sliced in half
• 1 handful spinach leaves stemmed
• 2 small zucchini diced into 1/2 inch pieces
• 1/2 cup parmesan cheese freshly grated
• salt and pepper to taste

Instructions

 

• Bring 6 cups broth to simmer in medium saucepan. 
• In separate pan, sauté shrimp in 1 tablespoon butter with garlic, salt and pepper to taste. Remove from pan when just opaque and hold aside. (Alternatively, poach in the simmering broth just until opaque and remove.)
• Heat oil and 1 tablespoon butter in heavy large saucepan over medium heat. Add chopped onion and sauté until tender, about 3-4 minutes.
• Add rice and stir about 2 minutes. Add wine and cook until wine is absorbed, stirring occasionally, about 2 minutes. 
• Continue to cook, adding 1 cup hot broth at a time (stir until almost all liquid is absorbed before adding more) until rice is almost al dente, 20 to 25 minutes.
• While cooking and stirring rice, blanch asparagus, set aside.
• Add zucchini to oiled skillet on medium heat until slightly tender.
• Once rice is al dente, add zucchini, tomatoes, and spinach to risotto; cook stirring until zucchini is tender, 3-4 minutes. Add reserved asparagus and shrimp and cook an additional minute. Add salt and pepper to taste. Remove from heat.
• Stir in remaining tablespoon butter and parmesan cheese. Risotto should be creamy and slightly runny on the plate. If not, add a bit of additional warm broth.

Keyword Appetizer, Dinner, Recipe, Seafood