Lemony Risotto with Asparagus and Shrimp
Indulge in the vibrant flavors of this Lemony Risotto with Asparagus and Shrimp, a creamy and zesty dish that’s perfect for an elegant dinner or a weeknight treat. This recipe combines the tangy brightness of fresh lemon juice and zest with the rich creaminess of arborio rice, cooked to perfection using the classic risotto technique. Tender, sautéed shrimp and crisp asparagus bring a delightful combination of textures and flavors, while a sprinkle of Parmesan cheese adds a savory depth. Ready in under an hour, this dish is the ideal balance of comfort and sophistication. Garnished with fresh parsley for a pop of color, it’s a one-pot meal that’s sure to impress. Perfect for seafood lovers, this risotto highlights seasonal ingredients while offering a luxurious yet approachable culinary experience.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 yellow onion, finely diced
- 2 garlic cloves, minced
- 1.5 cups arborio rice
- 0.5 cup dry white wine
- 5 cups chicken or vegetable stock, warmed
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice, freshly squeezed
- 1 pound raw shrimp, peeled and deveined
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 0.75 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- to taste salt
- to taste black pepper
Instructions
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet or heavy-bottomed pot over medium heat.
Add the diced onion and cook for 3-4 minutes until softened, then stir in the minced garlic and cook for an additional 1 minute.
Add the arborio rice to the skillet and stir to coat the grains with the oil and butter. Toast the rice for 2-3 minutes, stirring frequently.
Pour in the white wine and let it simmer until almost all the liquid has evaporated, stirring occasionally.
Reduce the heat to medium-low and add the warm stock one ladleful at a time, stirring constantly and allowing the rice to absorb the liquid before adding more. Continue this process for about 20 minutes until the rice is creamy and tender but still has a slight bite.
While the risotto is cooking, heat the remaining 1 tablespoon of olive oil in a separate skillet over medium heat. Sauté the shrimp for 2-3 minutes per side until they turn pink and are fully cooked. Remove the shrimp from the skillet and set aside.
In the same skillet, sauté the asparagus pieces for 3-4 minutes until bright green and tender-crisp. Remove from heat and set aside.
Once the rice is cooked, stir in the lemon zest, lemon juice, Parmesan cheese, and the remaining 1 tablespoon of butter. Season with salt and black pepper to taste.
Gently fold in the cooked shrimp and asparagus, ensuring everything is well combined and heated through.
Transfer the risotto to serving plates or bowls, garnish with chopped fresh parsley, and serve immediately.
Nutrition Facts
Calories |
622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 251 mg | 84% | |
| Sodium | 1951 mg | 85% | |
| Total Carbohydrate | 69.4 g | 25% | |
| Dietary Fiber | 3.2 g | 12% | |
| Total Sugars | 3.2 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 309 mg | 24% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 709 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
