Shrimp And Sun Dried Tomato Risotto With Asparagus Recipe

Name: Shrimp And Sun Dried Tomato Risotto With Asparagus
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: Serves 1 or more
Ingredients: Large Shrimp; Fresh Asparagus; Sun Dried Tomato; 1 shallot, minced; Garlic Clove; ½ cup dry white wine; 2 tablespoons olive oil; 4 tablespoons butter; 1 ½ cups Arborio rice; ½ cup grated Parmesan cheese; ¼ teaspoon red pepper flakes (or more, to taste); Shrimp Broth; Lemon, Juice Of; Salt And Pepper

Indulge in this creamy, dreamy Shrimp & Sun-Dried Tomato Asparagus Risotto! A warm, comforting, and utterly delicious dish packed with fresh asparagus, succulent shrimp, and bursts of sun-dried tomato flavor. Perfect for a weeknight dinner or a special occasion, this hearty risotto is sure to impress.

Prep Time 15 mins

Cook Time 45 mins

Calories 585.2 kcal

Protein 57g

Rating 4.7 (3 Reviews)

Shrimp And Sun Dried Tomato Risotto With Asparagus

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Shrimp And Sun Dried Tomato Risotto With Asparagus

Large Shrimp
Fresh Asparagus
Sun Dried Tomato
1 shallot, minced
Garlic Clove
½ cup dry white wine
2 tablespoons olive oil
4 tablespoons butter
1 ½ cups Arborio rice
½ cup grated Parmesan cheese
¼ teaspoon red pepper flakes (or more, to taste)
Shrimp Broth
Lemon, Juice Of
Salt And Pepper

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How to Make Shrimp And Sun Dried Tomato Risotto With Asparagus

Blanch asparagus: Bring a pot of salted water to a boil. Add asparagus and cook for 2-3 minutes until bright green and tender-crisp. Immediately transfer to an ice bath to stop cooking.
Chop asparagus: Once cool, chop asparagus into 1-inch pieces and set aside.
Sauté aromatics: In a 3-quart skillet, melt butter with olive oil over medium-low heat. Add shallot and garlic and sauté for 2 minutes until softened.
Toast rice: Add Arborio rice and toast, stirring frequently, for 2-3 minutes until the edges are translucent.
Deglaze with wine: Pour in white wine and sun-dried tomatoes. Cook, stirring constantly, until the wine is almost completely absorbed.
Add stock gradually: Add 1 cup of hot stock to the rice, stirring constantly until absorbed. Continue adding stock, 1 cup at a time, stirring frequently, until all stock is absorbed and the rice is creamy (about 20-25 minutes).
Stir in asparagus and cheese: Once 3 ½ cups of stock have been added, stir in the asparagus, Parmesan cheese, and red pepper flakes.
Cook shrimp: Add shrimp and the remaining ¼ cup of stock. Cook for 3-5 minutes, or until shrimp are pink and cooked through.
Finish and serve: Stir in the juice of ½ lemon. Season with salt and pepper to taste. Serve immediately.

Nutrition Information (Approximate per serving)

Sodium

44 g

Sugar

22g

Fat

40g

Carbs

24g

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Main Courses Main Dish / Dinner Seafood Shrimp Recipes European Italian Mediterranean American Healthy Gluten Free Spring Recipes Summer Recipes

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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Lunch Main Dish Rice Seafood Vegetables European Potluck Dinner Party Romantic Italian Shrimp One Dish Meal Comfort Food Pasta Rice And Grains Short Grain Rice Shellfish Asparagus Taste Mood To Go Presentation Served Hot From Scratch Leftovers