Asparagus Risotto with Shrimp

by Esther Milne June 20, 2019

Ingredients

1 cup Arborio Rice
1 small Onion
1lb Asparagus
1/2lb Shrimp
1/4 cup White Wine
4 cups vegetable broth (either home made or store bought)
Papa Vince Extra Virgin Olive Oil (EVOO)
Add Papa Vince Sea Salt & black pepper to taste

How to make Risotto

Finely chop the onion using the Papa Vince Peeler.
Chop the Asparagus. Save the heads for decoration.
Pour Papa Vince EVOO into a frying pan and gently fry the onion.
When it turns golden, add the rice and stir.
Pour in the white wine and stir together. When the rice has absorbed the liquid add in some of the broth, stir and let it absorb the broth. Add the chopped asparagus to the rice. Keep adding more broth until the rice takes on a creamy consistency (approx. 25 minutes). The broth must be hot for the rice to cook.
At the same time, gently fry the asparagus heads in Papa Vince EVOO in a separate frying pan.
Gently fry the shrimp in Papa Vince EVOO in a separate frying pan. Add broth or white wine to keep the shrimp from sticking.
When you're happy with the consistency of the rice (taste & see), add in the asparagus and then the shrimp.
Serve immediately & drizzle with Papa Vince EVOO for extra flavor.
Enjoy with a fresh green side salad or warm crusty bread.
Buon Appetito!

Preparation Time

Prep Time: 10 mins
Cook Time: 30 mins
Serves: 4 persons (small serving size)

√ Mediterranean Diet

Background

Risotto is a truly Italian Dish. We don't eat it in Sicily though, it's a comfort food from Northern Italy. Risotto is made with a short grain rice known as Arborio and the dish gets its creamy consistency by adding broth to the rice and allowing the liquid to be absorbed as you go. It may sound complicated which is why we asked Chef Federico to show you how simple it is. Check out his video at the bottom of the page!

Video

PRINT RECIPE

SHOP INGREDIENTS

Esther Milne

Author

Also in Recipe

Mediterranean Diet RECIPES Vegan

Baked Potatoes with Lemon & Fennel

by Esther Milne February 13, 2020

Chef Federico invites us into his home in Rome, Italy where he & his mom make some oven baked potatoes with lemon & fennel.

Keto RECIPES

Zucchini Noodle Salad

by Esther Milne January 23, 2020

This is a quick & easy Keto friendly recipe that you can put together in less than 10 minutes. Zucchini is high in water & fiber and low in carbs so it's a great choice to include on the Keto diet. By making your own dressing with EVOO & Lemon Olive Oil, you're adding good healthy fats to your diet that will nourish your body & make you feel fuller for longer.

Keto Mediterranean Diet Paleo RECIPES Vegan Whole30

Crispy Brussel Sprouts with Lemon Olive Oil

by Esther Milne January 16, 2020

The Lemon Olive Oil pairs beautifully with these mini cabbages but you can also use Papa Vince Extra Virgin Olive Oil if you prefer. This recipe is not only delicious but is compatible with all the popular low carb, high fat diets.

√ Keto Diet √ Mediterranean Diet √ Whole30 Diet √ Paleo Diet √ Vegan