Asparagus Saffron Risotto with Grilled Shrimp
Growing up, seafood was always a favorite in our house so why not add it to risotto too?! If you aren’t a fan of seafood this dish is great with just the asparagus, but if you are, the shrimp definitely makes it!
We prepared this dish a few weeks ago in the spring when we first started our Instagram page, and we absolutely loved it. We paired it with some fresh bread which is pictured as well! We have been loving Hudson Bread Company’s fresh baked breads and think their thick cut loaf goes so well with dinner time meals! Although we have tried various risotto recipes that incorporate shrimp, we think this one is definitely our new favorite! We sautéed our shrimp, but it tastes perfect when it’s grilled as well! Pick your preference!
a. Ingredients:
46 oz can of chicken broth
1 tsp of saffron threads
8 tbsp of unsalted butter
1 cup of white wine
1 shallot; finely chopped
2 celery stalked; finely chopped
1 clove of garlic; finely chopped
1 ½ cups of risotto
1 pound of asparagus
1 pound of peeled, deveined shrimp
Juice of 1 lemon
¼ cup of flat leaf parsley; chopped
½ cup of grated parmesan
b. Directions:
Heat stock and add saffron; set aside
In a large skillet sauté asparagus and shrimp in 4 tbsp of butter; set aside shrimp and asparagus in a bowl
In the same pan, add 2 tbsp of butter and sauté the shallots and celery for approximately 3 minutes; add the garlic and cook for additional minute
Add the rice and stir around until lightly toasted; approximately 2 minutes
Raise the heat to medium-high and add the wine until all the liquid has absorbed
Stir in the stock a little at a time until the rice is tender; this should take between 20 and 30 minutes
Add the shrimp, asparagus, lemon juice, and parsley; add salt and pepper as needed; add the final 2 tbsp of butter and cheese and stir
Cook’s Note: If you prefer grilled shrimp add it in the final two minutes of cooking.
