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Asparagus, Pea and Saffron Risotto (with Shrimp)

  • 4 servings
    Yield
  • Mins
    Prep Time
  • Mins
    Cook Time

I spotted this recipe on the Quinces and the Pea Food Blog. I made only a couple of minor tweaks, and then I added some quickly sauteed shrimp on top of the risotto for some extra protein. Risotto isn't that difficult to make; just be sure to use either Arborio or Carnoroli rice (much starchier). The rice should be very slightly al dente, and the chicken stock is slowly added until it becomes creamy from the starch of the rice. Saffron is added for some pretty color, fresh lemon juice and freshly grated Parmigiano-Reggiano. Served with a chilled glass of white wine, you have a romantic (and comforting) dinner for two!

Ingredients

1 tablespoon olive oil
1 clove of garlic, minced
1 small shallot, chopped finely
1 cup carnaroli (or arborio) rice
½ cup dry white wine (I use Sauvignon Blanc)
cups chicken stock
1 healthy pinch of saffron* (about ¾ teaspoon)
Juice of one lemon
1 teaspoon lemon zest
cup grated parmigiano reggiano
1 cup fresh asparagus (3-4 spears), cut into quarter-inch pieces
½ cup frozen peas (don't thaw)
salt, to taste
grated parmigiano reggiano for garnish
lemon zest for garnish
about a scant ¼ tsp of tumeric can be used in place of saffron (less expensive and adds a pretty color)
4-5 large raw shrimp, tails removed (optional)

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