Shrimp Risotto Recipe

Cooking Instructions

1. 1

   Prepare the Broth

   In a saucepan, heat the chicken or vegetable broth over low heat and keep it warm while you prepare the risotto.

2. 2

   Sauté Vegetables

   In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.

3. 3

   Cook the Rice

   Add the Arborio rice to the skillet and stir for 1-2 minutes until the rice is lightly toasted. Begin adding the warm broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more.

4. 4

   Add Asparagus and Shrimp

   After about 10 minutes of cooking the rice, add the chopped asparagus and continue to stir, adding broth as needed. When the rice is creamy and al dente (about 15-20 minutes total), add the shrimp.

5. 5

   Finish the Risotto

   Cook until the shrimp are pink and cooked through. Stir in the grated Parmesan cheese, lemon zest, chopped parsley, salt, and black pepper. Adjust seasoning to taste.

6. 6

   Serve

   Remove from heat and let sit for a minute before serving. Garnish with additional parsley and lemon zest if desired.