Lemon Risotto with Shrimp and Asparagus
Lemon Risotto with Shrimp and Asparagus

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, lemon risotto with shrimp and asparagus. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Lemon Risotto with Shrimp and Asparagus is one of the most favored of current trending meals in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Lemon Risotto with Shrimp and Asparagus is something that I have loved my whole life.

When life gives you lemons, make risotto. The clean, citrusy spark brightens both the asparagus and the shrimp (though you can omit the shrimp to turn this from a main course into a side dish). Heat oil in a large nonstick skillet over medium-high heat.

To get started with this particular recipe, we have to prepare a few ingredients. You can have lemon risotto with shrimp and asparagus using 14 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Lemon Risotto with Shrimp and Asparagus:
  1. Get 1/2 lb pencil-thin asparagus
  2. Take 8 oz large shrimp, in there shells
  3. Get 6 tsp extra-virgin olive oil
  4. Prepare 6 cup low-sodium chicken broth
  5. Prepare 1 large sprig of thyme or lemon thyme
  6. Get 1 shallot (diced)
  7. Get 1 1/2 cup Arborio rice
  8. Take 1 pinch kosher salt
  9. Make ready 1 pinch ground pepper
  10. Prepare 1/4 cup dry vermouth
  11. Make ready 2 tsp lemon zest (finely grated)
  12. Get 2 tbsp (1/4 stick) unsalted butter
  13. Take 2 tbsp fresh lemon juice
  14. Take 2 tbsp fresh chopped flat-leaf parsley

Increase the heat and bring to a boil, stirring often. Zest and juice the lemon and add both the zest and the juice to the risotto toward the end of cooking. Stir in the heavy cream, the basil, and serve immediately with extra lemon zest and Parmesan cheese on top. Ladle the risotto into shallow bowls.

Instructions to make Lemon Risotto with Shrimp and Asparagus:
  1. Cut the asparagus just below the tips, and then on an angle at 1/4 inch intervals, discarding the woody part at the bottom. Peel and devein the shrimp, saving the shells, and half the shrimp lengthwise.
  2. Heat 2 tablespoons olive oil in a large saucepan, add the shells, and cook stirring until they turn pink, about 4 minutes.
  3. Add the broth and thyme, bring to a simmer over medium high heat, reduce the heat to keep the broth at a very gentle simmer, heat the remaining 4 teaspoons olive oil in a Dutch oven or another heavy pot over medium heat.
  4. Add the shrimp and cook stirring occasionally until just pink but not quite cooked through, about 1-1/2 minutes, transfer the shrimp to a plate.Add the shallot to the pot and cook until translucent (about 2 minutes). Add the rice and stir so that it is coated with oil and glossy, about 1 minute, stir in 1 teaspoon salt.
  5. Add the vermouth and cook, stirring constantly with a wooden spoon,until it is adsorbed by the rice. Ladle in about 1/2 cup simmering broth (leave behind the shrimp shells and thyme sprig )…and stir constantly until the rice again absorbs the liquid, adjusting the heat to maintain a gentle simmer. Continue ladling in about 1/2 cup broth at a time,stirring between additions and letting the rice absorb the liquid before adding more.
  6. When the rice has adsorbed about half the broth (about 10 minutes into the cooking process ),..stir in the asparagus and lemon zest, when the rice is al dente after 18 or so minutes of cooking time, stop adding broth.Vigorously beat in the butter, add the shrimp and lemon juice and stir just until heated, Stir in the parsley and remove from heat. Let the risotto rest for a minute or so before serving. Divide among 4 warm bowls and grind a. generous amount of pepper over each, and serve

Add the chopped asparagus and stir into the hot risotto. Shrimp and Asparagus Risotto is rich, creamy, and delicious, though surprisingly light! This easy, spring-forward dish is practically fool-proof, too. I made a very special recipe for you just in time for the kick off to spring. Shrimp and Asparagus Risotto is mouthwatering!

So that’s going to wrap it up with this exceptional food lemon risotto with shrimp and asparagus recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!