ASPARAGUS, PEA AND SAFFRON RISOTTO (WITH SHRIMP) RECIPE - (4.6/5)
Provided by Foodiewife
Number Of Ingredients 17
Steps:
- If using shrimp, use 2-3 large pieces per serving. Remove the tail, place in a small bowl and drizzle with a little olive oil, a splash of white wine, a squeeze of lemon juice, one small clove of freshly minced garlic, and a little salt and pepper and set aside. Heat chicken stock in medium saucepan. In a separate saucepan, heat garlic and and shallots in olive oil over medium-low heat, stirring frequently, until fragrant. Add rice and stir to coat for a few seconds. Add wine and a half cup of chicken stock. Stir frequently until liquid is mostly absorbed, then add another half cup of stock and saffron. Allow to absorb, and then add another half cup of stock, repeating the process until the stock has been mostly absorbed (about 20-25 minutes). Rice should be tender but slightly firm, and risotto should have a thick creamy consistency. Meanwhile (within 10 minutes of the risotto being ready): In a small skillet, heat about 1 Tbsp olive oil, and 1 small pat of unsalted butter. Saute the asparagus until just al dente--about 7 minutes. Set aside. In the same pan, cook the shrimp until pink-- about 2 minutes per side. Once the risotto is finished, remove from heat and stir in lemon juice**, lemon zest, parmigiano reggiano, asparagus and frozen peas. Add salt to taste. Garnish with grated cheese and lemon zest. Top with shrimp, if serving. **add about 1/2 the lemon juice, and taste. Add more, if you prefer for the lemon citrus taste to come through.
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Neema Mushi
[email protected]Overall, this was a good risotto recipe. I would definitely make it again, but I would make a few changes.
KWAKHANYA KHANYA
[email protected]The risotto was a bit too salty for my taste.
RABBI SQ
[email protected]The risotto was good, but the shrimp were a bit overcooked.
Vikki Townend
[email protected]I found this risotto to be a bit bland. I think I would add more salt and pepper next time.
rana sameer
[email protected]This risotto was a bit too creamy for my taste, but the flavors were still very good. I think I would use less cream next time.
Roshan Kawaree
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of risotto, but I'm so glad I did! This risotto was creamy and flavorful, and the shrimp were cooked perfectly. I will definitely be making this again.
Dance “Dance bd 99” bd 99
[email protected]This risotto was absolutely delicious! The saffron gave it a beautiful color and a lovely flavor. The shrimp were cooked perfectly and the asparagus and peas added a nice crunch. I will definitely be making this again.
Malik Asim Shah
[email protected]I've made this risotto several times now, and it's always a crowd-pleaser. It's a great dish to serve for a special occasion, or even just a weeknight dinner. I highly recommend it!
Ayesha Zafar
[email protected]This risotto was a hit with my family! The kids loved the shrimp and peas, and the adults enjoyed the complex flavors of the saffron and asparagus. I will definitely be making this dish again.
Abdulbasit Maniklal
[email protected]I'm always looking for new risotto recipes, and this one definitely didn't disappoint. The saffron gave the risotto a beautiful golden color and a lovely flavor. I also really liked the addition of the peas and asparagus, which added a nice pop of co
Alamdar Hussain
[email protected]I was pleasantly surprised by how easy this risotto was to make. I usually find risotto to be a bit intimidating, but this recipe was very straightforward and the results were delicious. The risotto was creamy and flavorful, and the shrimp were cooke
Frozen Titans_15
[email protected]This asparagus, pea, and saffron risotto with shrimp is a delightful dish! The flavors of the asparagus, peas, and saffron blend together perfectly, and the shrimp add a nice touch of protein. I would definitely recommend this recipe to anyone lookin