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–+ servings
Lemon Butter Shrimp and Asparagus Risotto

Lemon Butter Shrimp and Asparagus Risotto for Spring Bliss

A creamy Lemon Butter Shrimp and Asparagus Risotto that captures the essence of spring with fresh ingredients and zesty flavors.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 2 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto Base
  • 1 cup Arborio rice The creamy texture essential for risotto; avoid regular long-grain rice for best results.
  • 4 cups Chicken stock Use homemade or high-quality store-bought, and keep it warm while cooking.
  • 1 medium Onion Finely diced for even cooking.
For the Seafood
  • 1 pound Large shrimp Fresh shrimp is best, but frozen can work if properly thawed and dried.
For the Vegetables
  • 1 cup Fresh asparagus Look for stalks that snap when bent for the best quality.
For the Flavor
  • 1 large Fresh lemons Choose fresh lemons over bottled juice for vibrant flavor.
  • ½ cup Parmesan cheese Freshly grated Parmigiano-Reggiano is best.
  • 2 tablespoons Butter Enhances the richness of the risotto.

Equipment

  • saucepan
  • skillet
  • Ladle

Method
 

Cooking Instructions
  1. Warm the Chicken Stock: In a medium saucepan, heat your chicken stock over low heat, keeping it warm for the risotto.
  2. Sear the Shrimp: Melt a tablespoon of butter in a large skillet, season the shrimp with salt and pepper, and sear for 2-3 minutes per side until pink and opaque.
  3. Sauté the Onion: In the same skillet, add another tablespoon of butter and sauté the finely diced onion for about 5 minutes until soft and translucent.
  4. Toast the Arborio Rice: Add 1 cup of Arborio rice to the skillet, stirring for about 2 minutes until slightly translucent.
  5. Gradually Add the Stock: Slowly add the warm chicken stock one ladleful at a time, stirring gently for 18-20 minutes.
  6. Incorporate the Asparagus: After about 15 minutes, stir in 1 cup of chopped asparagus and cook for approximately 5 minutes.
  7. Mix in the Finishing Touches: In the last 2 minutes, fold in shrimp, lemon juice and zest, an extra tablespoon of butter, and parmesan cheese.
  8. Serve Your Risotto: Allow the risotto to rest for a minute before serving, garnished with extra parmesan if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Always use warm chicken stock for better texture and avoid fast mixing to maintain creaminess.

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