Shrimp And Vegetable Risotto Recipe

Place the vegetable broth in a medium saucepan and bring to a gentle simmer over low heat. Keep warm over the lowest heat setting so it’s hot but not boiling.

Measure and prepare all ingredients: chop shallot, mince garlic, cut zucchini and asparagus, thaw peas, grate Parmesan, zest lemon, and squeeze lemon juice.

Heat 1 tablespoon olive oil in a large skillet or sauté pan over medium-high heat. Add asparagus and zucchini, season lightly with salt and pepper, and sauté until bright and just tender, about 3–4 minutes. Remove vegetables to a bowl and set aside.

In the same pan, add the peas and spinach with a small splash of the reserved broth or a teaspoon of olive oil. Cook just until spinach wilts and peas are heated through, about 1–2 minutes. Combine with the cooked zucchini and asparagus and keep warm.

If using shrimp, pat them dry and toss with 1 tsp olive oil, lemon juice, salt and pepper. Heat a separate nonstick skillet over medium-high heat. Add shrimp in a single layer and cook 1.5–2 minutes per side until opaque and cooked through. Remove from heat and set aside. Keep warm.

Sauté Aromatics

In a wide, heavy-bottomed skillet or saucepan, heat 2 tablespoons olive oil and 1 tablespoon of butter over medium heat. Add the chopped shallot and cook, stirring, until translucent and soft, about 3 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Toast Rice

Add the arborio rice to the pan and stir to coat each grain with the fat. Cook, stirring constantly, for 1–2 minutes until the edges of the rice become slightly translucent.

Deglaze

Pour in the white wine (or 1/2 cup of additional warm broth for vegetarian) and stir until mostly absorbed by the rice.

Add Hot Broth Gradually

Once the wine is absorbed, reduce heat to medium-low. Add 1/2 cup of the warm broth to the rice and stir frequently until most of the liquid is absorbed. Continue adding the broth 1/2 cup at a time, stirring frequently and allowing the rice to absorb most of the liquid before adding more. This process should take about 18–22 minutes. Taste a grain of rice after 16 minutes; it should be tender with a slight bite (al dente).

Finish Risotto

When the rice is cooked to your liking and the risotto is creamy, remove the pan from heat. Stir in the remaining 1 tablespoon butter, grated Parmesan, lemon zest and lemon juice. Season with salt and freshly ground black pepper to taste.

If the risotto becomes too thick, stir in a splash of warm broth to loosen to a creamy consistency.

Gently fold the cooked vegetables into the finished risotto. If using shrimp, fold them in as well (alternatively arrange shrimp on top of portions when plating). Taste and adjust seasoning.

Divide the risotto among 4 bowls. Garnish with chopped parsley, extra grated Parmesan, and a pinch of red pepper flakes if desired. Serve immediately.