Shrimp and Sun-Dried Tomato Risotto With Asparagus

May 10, 2023May 10, 20230 0
Shrimp and Sun-Dried Tomato Risotto With Asparagus recipe for a hearty and delicious meal
in Seafood

Prep

20 min

Cook

30 min

Ready In

50 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 lb large shrimp , peeled and deveined
1 lb fresh asparagus
1/2 cup sun-dried tomato , sliced
1 shallot , minced
1 garlic clove , minced
1 cup white wine
1 teaspoon olive oil
3 tablespoons butter
1 1/2 cups arborio rice
1/2 cup parmesan cheese , grated
1 teaspoon red pepper flakes
4 -5 cups shrimp broth ( or vegetable broth )
1/2 lemon , juice of
salt and pepper

Nutrision Information

Servings Per Recipe
4
Calories
482
Sugar
4g
Fat
18g
This Shrimp and Sun-Dried Tomato Risotto With Asparagus recipe is a delicious and hearty meal that is sure to satisfy any craving. The dish features plump and juicy shrimp that are cooked with sun-dried tomatoes and served over a bed of creamy arborio rice. Tender asparagus adds a fresh crunch to the dish, while red pepper flakes bring a subtle hint of spice. This risotto recipe is perfect for a cozy night in or as a special dinner for a loved one. While it may take some time and attention to make, the end result is worth the effort.

Instructions

1.Bring the shrimp broth to a simmer in a pot on the stove, then turn the heat off and cover to keep warm.
2.In a large pot on the stove, heat the olive oil and butter over medium-high heat.
3.Add the minced shallot and garlic, stirring until fragrant.
4.Add the arborio rice to the pot, stirring to coat the rice with the butter and oil mixture.
5.Pour in the white wine and stir until the wine is absorbed by the rice.
6.Add a ladleful of broth to the rice, stirring until the liquid is absorbed before adding another ladleful of broth. Repeat until the rice is tender and the broth has been fully absorbed.
7.While the rice is cooking, steam the asparagus in a separate pot until tender, then chop into bite-size pieces.
8.Add the sliced sun-dried tomatoes and cooked shrimp to the risotto, stirring to combine and heating until the shrimp are pink and cooked through.
9.Stir in the grated parmesan cheese, lemon juice, and red pepper flakes, seasoning with salt and pepper to taste.
10.Serve the risotto hot, topped with the chopped asparagus.

PROS

This Shrimp and Sun-Dried Tomato Risotto is a rich and flavorful dish that is perfect for a cozy night in.

The asparagus adds a fresh and crunchy element to the creamy risotto.

CONS

Risotto can take some time and attention to make, so this recipe may not be ideal for a quick weeknight dinner.

This dish is on the heavier side, so it may not be the best option for those watching their calorie intake.

HEALTH & BENEFITS

Asparagus is a great source of fiber, vitamins A and C, and other essential nutrients.
The shrimp in this recipe are a low-calorie source of protein, while the sun-dried tomatoes contain antioxidants and anti-inflammatory compounds.

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