May 21, 2013

Roasted Asparagus and Shrimp Risotto

Spring & Summer Flavors make a transition from heavy red/rich dishes which we enjoyed all Fall/Winter to lighter more green/bright dishes. Those fresh flavors are just like everything outside – new and bright and light. Although Risotto is a slow-cooked rice which takes some quality time over the stove, it does not have to be heavy and weigh you (or your dish) down.

During my first spring as a homeowner we discovered that there was Asparagus growing right in the yard garden, so every year we love to feature these fresh flavors (and enjoy Asparagus at least 3 times a week for almost a month). Pairing the fresh Asparagus with some Shrimp (I always keep bags of frozen raw shrimp in the freezer, buy the big bags when they are on sale and just count out how many you need and defrost in a bowl of water when you want it – affordable and convenient) mixed in with the light Risotto was a great mix.

Please enjoy this dish when you want an amazing fresh, impressive, and healthy dish with just a little bit of work. This one-dish meal is sure to impress any weeknight OR make dinner guests “ohh” and “ahh” (maybe even as a 1st course in a dinner party – yum). However you enjoy it, I just hope that you do ENJOY!

Roasted Asparagus and Shrimp Risotto

Author: Lisa’s Dinnertime Dish

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 2 to 4

Ingredients

1 lb asparagus
1 lb shrimp, peeled and deveined
1 small onion, chopped
3 cloves garlic, minced
1 tbsp fresh thyme, minced
2 tbsp fresh parsley, minced
3 tbsp olive oil, divided
1 cup arborio rice
1 cup dry white wine
4 cups chicken stock
salt and pepper
splash of lemon juice

Instructions

Preheat oven to 425 degrees. Remove woody stems from asparagus and cut into 1 inch pieces. Spread out on a baking sheet and toss with 1 tbsp olive oil and season with salt and pepper.Roast in preheated oven for 10 to 15 minutes.
Pour chicken stock into a saucepan and bring it to a simmer over medium low heat (do not boil).
Heat remaining olive oil in a large skillet over medium high heat. Season shrimp with salt and pepper. Add shrimp to pan and saute until shrimp is pink. Remove from pan and cover with foil to keep warm.
Reduce heat to medium and add onion and garlic to the pan. Season with a little salt and pepper. Saute for about 5 minutes until onion is translucent. Add rice to pan and saute for 2 minutes. Add wine and stir continuously. Cook until wine is almost completely absorbed.
Start adding chicken stock, 1 or 2 ladles at a time, stirring continuously, letting liquid almost completed absorb before adding more stock. Once all of the stock has been incorporated, stir in splash of lemon juice, thyme, parsley, asparagus, shrimp, parmesan and butter. Season with a little more salt and pepper if necessary.

Roasted Asparagus and Shrimp Risotto as inspired and cooked from Lisa’s Dinnertime Dish