Risotto with Saffron, Shrimp and Asparagus

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Risotto with Saffron, Shrimp and Asparagus
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
4
Ingredients
1 onion
1 small garlic clove
1 generous pinch Saffron
70 grams grated Parmesan
100 milliliters dry white wine
700 milliliters Meat stock
3 Tbsps butter
200 grams Arborio rice
salt
peppers (freshly ground)
1 Tbsp olive oil
1 bay leaf
1 pc Lemon peel
150 grams White pepper
250 grams shrimp (ready to cook)
How healthy are the main ingredients?
Parmesanolive oiloniongarlic clovesalt

Preparation steps

1.

Peel and finely chop onion and garlic. Soak saffron in 3 tablespoons lukewarm water. Heat olive oil and 1 teaspoon of butter in a saucepan and sauté onions and garlic until soft. Add rice and sauté, stirring, until translucent. Add half of the white wine and cook, stirring, until fully absorbed. Repeat with remaining wine. Add broth just to cover the rice, saffron along with soaking water, bay leaf and lemon zest. Cook, stirring, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, 20-25 minutes, stirring frequently. 

2.

While the rice cooks, rinse asparagus, trim ends and cut into 4-5 cm (approximately 1 1/2 to 2-inch) long pieces. Rinse shrimp and drain. Add asparagus and shrimp to rice about 5 minutes before the end of cooking. To serve, remove lemon zest and bay leaf, stir in Parmesan and remaining butter and season with salt and pepper.

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