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!
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.