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Lemon Butter Shrimp and Asparagus Risotto Recipe

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★★★★★

4.5 from 144 reviews

This Lemon Butter Shrimp and Asparagus Risotto is a creamy, flavorful dish combining tender shrimp, fresh asparagus, and zesty lemon with the rich, comforting texture of Arborio rice cooked to perfection. Finished with Parmesan cheese and fresh parsley, it’s an elegant yet approachable meal perfect for any dinner occasion.

Ingredients

Scale

Rice and Stock

  • 1 1/2 cups Arborio rice
  • 6 cups chicken stock (kept warm)
  • 1/2 cup dry white cooking liquid (or extra stock)

Shrimp and Vegetables

  • 1 pound large shrimp, peeled and deveined
  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced

Fats and Flavorings

  • 4 tablespoons butter, divided
  • 2 tablespoons olive oil
  • 2 lemons (zested and juiced)
  • 3/4 cup freshly grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

  1. Mise en Place: Warm your chicken stock in a saucepan and keep it at a gentle simmer. Keeping the stock warm is essential to ensure the rice cooks evenly and absorbs liquid perfectly without shocking it.
  2. Cook Shrimp: Season the shrimp with salt and black pepper. Heat olive oil in a large, heavy-bottomed skillet over medium-high heat. Cook shrimp about 2 minutes per side or until they turn pink and are just cooked through. Remove shrimp to a plate and set aside.
  3. Sauté Onion and Garlic: In the same skillet, add 1 tablespoon of butter and the diced onion. Cook over medium heat until the onion becomes soft and translucent, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  4. Toast Arborio Rice: Add Arborio rice to the skillet and stir continuously for about 2 minutes until the edges of the rice grains become slightly translucent. This step develops a nutty flavor and improves the risotto’s texture.
  5. Add White Cooking Liquid: Pour in the 1/2 cup dry white cooking liquid or extra stock and stir until fully absorbed by the rice.
  6. Cook Risotto with Stock: Begin adding warm chicken stock one ladle at a time to the rice, stirring gently and frequently. Allow each addition to be mostly absorbed before adding the next. Continue this process until the rice is creamy and cooked al dente, which usually takes about 18-20 minutes.
  7. Add Asparagus: Approximately 5 minutes before the risotto is done, fold in the asparagus pieces. The asparagus will cook tender-crisp in the remaining cooking time, complementing the creamy rice perfectly.
  8. Combine Final Ingredients: In the last 2 minutes of cooking, gently fold the cooked shrimp, lemon zest, lemon juice, remaining butter, and Parmesan cheese into the risotto. The residual heat will melt the butter and cheese and warm the shrimp through without overcooking them.
  9. Finish and Serve: Remove the skillet from heat. Taste the risotto and adjust seasoning with additional salt and pepper if needed. Garnish with fresh chopped parsley and serve immediately to enjoy the risotto at its creamy best.

Notes

  • Keep the chicken stock warm throughout the cooking process to ensure even cooking and perfect risotto texture.
  • Do not overcook the shrimp; they should be pink and just firm to the touch for best results.
  • Stir the risotto gently and continuously to develop creaminess without making it mushy.
  • Use fresh lemon zest and juice to add brightness and balance rich butter and cheese flavors.
  • If you prefer vegetarian, substitute vegetable stock and omit the shrimp.

Keywords: lemon butter shrimp risotto, asparagus risotto, creamy risotto recipe, Italian seafood risotto, Arborio rice recipes, lemon shrimp dinner, easy risotto, spring asparagus recipe

Find it online: https://todayfoodrecipe.com/lemon-butter-shrimp-and-asparagus-risotto-recipe/