Shrimp and Asparagus Risotto in a blue bowl Recipes

by Malcolm Bedell September 11, 2019

Shrimp and Asparagus Superfood Risotto

When it comes to vegetables that pack in the greatest potential health benefit per square inch, you have to stand in awe of the humble asparagus spear. A member of the Lily family, asparagus stalks come in green, white and purple varieties, which all have a range of health benefits. Asparagus is high in vitamin K, which is important for strong bones and blood clotting, and rich in antioxidants, which may help repair damage done by free radicals and even help reduce the risk of some types of cancer, according to the National Institutes of Health.
For extra cancer-fighting potential, we pair asparagus with a fast-and-easy sautéed shrimp, a high-protein, low-fat choice which, according to some studies, may even help combat cancer. Shrimp lipids contain naturally occurring bioactive extracts and compounds, which may inhibit carcinogenic processes and certain cell death mechanisms.
For a fast and easy weeknight supper, we combine asparagus and shrimp with a quick risotto, an easy-to-eat option for anyone suffering from the side effects of chemotherapy or radiation treatment, including mouth tenderness or sores, or difficulty chewing or swallowing.
Shrimp and Asparagus Superfood Risotto
Serves 6
For the shrimp and asparagus:
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 pound medium shrimp, shelled and deveined
  • 1 pound asparagus, trimmed and cut into 2-inch pieces
  • Salt and pepper, to taste
For the risotto:
  • 2 cups vegetable stock
  • 6 tablespoons unsalted butter
  • 12 ounces carnaroli rice
  • 1 cup dry white wine
  • 1/4 cup freshly grated Parmigiano-Reggiano
For the shrimp and asparagus:
In a medium skillet over medium-high heat, combine olive oil and onion. Cook, stirring often, until onions begin to turn translucent. Add minced garlic and continue cooking, about 1 minute more. Add shrimp and cook, stirring often, until shrimp become opaque and cooked through, about 3 minutes. Add asparagus and cook until tender and bright green, about 2 minutes more. Add salt and pepper to taste. Remove from heat and set aside.
For the risotto:
In a large saucepan, combine vegetable stock with 4 cups of water, and bring to a simmer. Reduce heat and keep warm, while you continue preparing the risotto.
In another large saucepan, melt 4 tablespoons of the butter. Add the rice and cook, stirring often, for two minutes. Add the wine and simmer until it evaporates, then add enough stock to cover the rice. Cook, stirring constantly, until liquid has been absorbed, then continue adding stock a ½ cup at a time, until nearly absorbed each time. When rice is tender and sauce is creamy, the risotto is ready. Fold in cheese, remaining butter, and the shrimp and asparagus mixture and serve immediately.

Comments from the Community

Please Join Now or login to comment on this article.