Lemon Risotto with Shrimp and Asparagus
Elevate your meal with a creamy bright pasta dish.
Prep Time: 10 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 45 minutes minutes
Course: Main Course
Cuisine: Italian
Keyword: creamy lemon risotto, fresh spring dinner idea, gluten free risotto, lemon risotto, shrimp risotto, spring risotto recipe
Servings: 4 people
Calories: 520kcal
- 1 lb shrimp
- 10 asparagus spears chopped into 1 inch pieces
- 3 shallots finely chopped (1/2 cup)
- 2 garlic cloves minced
- 2 lemons zest and juice
- 1 cup freshly grated Parmesan cheese
- Optional: fresh mozzarella or a splash of cream
- 1 Tbsp olive oil
- 3 Tbsp butter
- 2/3 cup dry white wine
- 1 cup Arborio rice
- 5 cups chicken or vegetable stock
Sauté Shrimp and Asparagus: In a large pan, heat 1 Tbsp butter and 1 Tbsp olive oil over medium heat. Add the shrimp and asparagus, cooking for 3-4 minutes until shrimp is pink and asparagus is bright green. Remove both from the pan and set aside. Heat the broth in another pot.
Sauté Shallots and Garlic: Add 2 Tbsp of butter to the same pan. Add the chopped shallots and cook 8-10 minutes until soft and carmelized. Add the garlic and stir for 30 seconds. Salt and pepper.
Add Rice: Stir in the Arborio rice and toast it for 2-3 minutes until the edges become slightly translucent. Pour in white wine and lemon juice, stirring until mostly absorbed.
Cook the Risotto: Add warm stock one cup at a time, stirring constantly and allowing each addition to absorb before adding more. This will take 20-25 minutes. The rice should be tender with a slight bite.
Finish with Cheese: Stir in the Parmesan cheese, optional mozzarella and cream, and the lemon zest. Fold in the cooked shrimp and asparagus. Adjust seasoning to taste.
Add a drizzle of olive oil just before serving.
Calories: 520kcal | Carbohydrates: 45g | Protein: 35g | Fat: 20g | Sugar: 3g