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🍽️ Creamy Asparagus and Shrimp Risotto

617 kcal · 30 min · 4 servings

Creamy Asparagus and Shrimp Risotto Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thoroughly wash the asparagus. Cut off the woody bottom ends. Divide the stalks into three equal pieces.
  2. 2. Halve the shallots. Peel them and cut them into fine cubes.
  3. 3. Peel one clove of garlic. Chop it finely.
  4. 4. Prepare the vegetable broth according to the package instructions. Bring it to a boil. Keep it warm.
  5. 5. Heat a pot. Add one tablespoon of olive oil. Heat it over medium temperature.
  6. 6. Add the shallots and garlic to the pot. Sweat them for about two minutes.
  7. 7. Add the risotto rice. Sauté it for about one minute until it looks translucent.
  8. 8. Deglaze the rice with white wine. Let the liquid reduce for about two minutes.
  9. 9. Add one or two ladles of the warm broth. Stir well.
  10. 10. Let the risotto cook over low heat for about twenty minutes. Stir constantly during this time.
  11. 11. Gradually pour in more broth. Ensure the rice is always covered with liquid.
  12. 12. Add the asparagus after ten minutes of cooking time. Finish cooking it together with the rice.
  13. 13. Rinse the lemon under running water. Cut it in half.
  14. 14. Cut one half of the lemon into four slices.
  15. 15. Squeeze the other half of the lemon. Set the juice aside.
  16. 16. Wash the thyme. Shake it dry.
  17. 17. Wash the mint. Shake it dry. Pluck the leaves from the stems.
  18. 18. Remove the shrimp from their shells. Leave the tails on. Rinse them. Pat them dry.
  19. 19. Heat a frying pan over high heat. Add the remaining olive oil.
  20. 20. Fry the lemon slices for about two minutes on each side until golden brown.
  21. 21. Remove the lemon slices. Let them drain.
  22. 22. Add one tablespoon of butter to the pan. Press the remaining garlic clove into it. Add it along with the thyme to the pan.
  23. 23. Add the shrimp to the pan. Fry them for about three minutes on each side.
  24. 24. Once the risotto is ready, stir in the Parmesan and three tablespoons of butter.
  25. 25. Season the risotto with salt, pepper, and the lemon juice.
  26. 26. Plate the shrimp together with the asparagus risotto.
  27. 27. Garnish the dish with mint leaves and freshly ground pepper. Serve immediately.

Nutrition per serving