Shrimp and Sun Dried Tomato Risotto with Asparagus
Elevate your dinner table with this creamy and decadent Shrimp and Sun-Dried Tomato Risotto with Asparagus—a recipe that’s equal parts gourmet and comforting. Perfectly plump shrimp are seared to golden perfection and folded into velvety Arborio rice infused with the rich flavors of sun-dried tomatoes, tender asparagus, and a splash of dry white wine. This one-pot wonder combines the elegance of Italian cuisine with the simplicity of a weeknight meal, all brought together with a touch of Parmesan cheese and a sprinkle of fresh parsley. Whether you're hosting a special occasion or craving a heartwarming meal, this risotto is sure to impress with its creamy texture, vibrant colors, and irresistible flavor.
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Recipe Information
Ingredients
- 1 lb Shrimp
- 1 cup Sun-dried tomatoes (packed in oil, drained and chopped)
- 1 bunch Asparagus (trimmed and cut into 1-inch pieces)
- 1.5 cups Arborio rice
- 5 cups Chicken or vegetable stock
- 0.5 cups Dry white wine
- 1 medium Yellow onion (finely diced)
- 3 cloves Garlic (minced)
- 0.5 cups Parmesan cheese (grated)
- 3 tbsp Olive oil
- 2 tbsp Unsalted butter
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Fresh parsley (chopped, for garnish)
Instructions
In a medium saucepan, warm the chicken or vegetable stock over low heat. Keep it warm but not boiling while preparing the risotto.
In a large, heavy-bottomed skillet or saucepan, heat 2 tablespoons of olive oil over medium heat. Add the shrimp, season with a pinch of salt and black pepper, and sauté for 2-3 minutes per side, or until pink and cooked through. Remove the shrimp from the skillet and set aside.
In the same skillet, add 1 tablespoon of olive oil and the butter. Once the butter has melted, add the finely diced onion and garlic. Sauté for 3-4 minutes, stirring frequently, until the onion is soft and translucent.
Stir in the Arborio rice and cook for 1-2 minutes to toast the grains slightly. Pour in the white wine and cook until most of the liquid has evaporated, stirring constantly.
Reduce the heat to medium-low. Begin adding the warm stock one ladleful at a time, stirring frequently and allowing the liquid to absorb before adding more. Repeat this process for about 20 minutes, or until the rice is creamy and cooked al dente.
When the rice has about 5 minutes left to cook, stir in the chopped sun-dried tomatoes and asparagus pieces. Continue adding stock and stirring as needed until the asparagus is tender but still crisp.
Once the rice is cooked, remove the skillet from the heat. Stir in the grated Parmesan cheese and cooked shrimp, mixing gently until everything is well combined. Taste and adjust seasoning with salt and pepper, if needed.
Let the risotto rest for 2-3 minutes before serving. Garnish with fresh chopped parsley and additional Parmesan cheese, if desired.
Serve immediately and enjoy your creamy Shrimp and Sun-Dried Tomato Risotto with Asparagus!
Nutrition Facts
Calories |
3059 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.8 g | 215% | |
| Saturated Fat | 52.8 g | 264% | |
| Polyunsaturated Fat | 14.8 g | ||
| Cholesterol | 792 mg | 264% | |
| Sodium | 10606 mg | 461% | |
| Total Carbohydrate | 200.4 g | 73% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 50.8 g | ||
| Protein | 158.3 g | 317% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 2001 mg | 154% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 5598 mg | 119% | |
*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.
