As the days grow longer and the air warms up, our cravings naturally shift towards lighter, brighter dishes. And what’s more emblematic of spring than asparagus and lemon? This Asparagus and Lemon Risotto, topped with succulent grilled shrimp, is the perfect way to celebrate the season’s bounty. It’s a creamy, flavorful dish that’s surprisingly easy to make, offering a delightful balance of textures and tastes.
This recipe combines the classic comfort of risotto with the vibrant flavors of spring. The key is to slowly build the risotto, allowing the Arborio rice to absorb the flavorful broth and release its creamy starch. The asparagus adds a fresh, grassy note, while the lemon brightens the entire dish, creating a harmonious and satisfying experience. Topping it off with perfectly grilled shrimp adds a touch of elegance and a protein-packed punch.
Why this recipe works:
- Seasonal Ingredients: Asparagus and lemon are at their peak in spring, ensuring the best flavor and texture.
- Balanced Flavors: The creamy risotto is perfectly complemented by the bright acidity of the lemon and the savory grilled shrimp.
- Impressive Yet Approachable: While risotto might seem intimidating, this recipe is straightforward and yields impressive results.
- Versatile: This dish can be served as a light lunch, a sophisticated dinner party starter, or a complete meal.
Here’s what you’ll need:
For the Risotto:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 cup Arborio rice
- ½ cup dry white wine
- 4-5 cups vegetable broth, heated
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- Zest and juice of 1 lemon
- ¼ cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
For the Grilled Shrimp:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 clove garlic, minced
- ½ teaspoon paprika
- Salt and pepper to taste
Let’s Get Cooking!
- Prepare the Shrimp: In a bowl, toss the shrimp with olive oil, minced garlic, paprika, salt, and pepper. Set aside to marinate while you prepare the risotto.
- Start the Risotto: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
- Toast the Rice: Add the Arborio rice and cook, stirring constantly, for 1-2 minutes, until the grains are slightly translucent.
- Deglaze and Begin Cooking: Pour in the white wine and cook, stirring, until the wine is absorbed.
- Add Broth Gradually: Begin adding the warm vegetable broth, one ladleful at a time, stirring constantly until the broth is absorbed before adding the next. Continue this process for about 20-25 minutes, or until the rice is creamy and al dente.
- Incorporate the Asparagus: During the last 5 minutes of cooking, add the asparagus to the risotto and stir until tender-crisp.
- Finish the Risotto: Stir in the lemon zest, lemon juice, Parmesan cheese, and butter. Season with salt and pepper to taste.
- Grill the Shrimp: While the risotto is finishing, preheat your grill to medium-high heat. Grill the shrimp for 2-3 minutes per side, or until pink and cooked through.
- Serve: Spoon the risotto into bowls and top with the grilled shrimp. Garnish with extra Parmesan cheese and a squeeze of lemon juice, if desired.
Tips and Variations:
- Use High-Quality Broth: The broth is the foundation of the risotto’s flavor, so use a good quality vegetable broth for the best results.
- Don’t Overcook the Asparagus: You want the asparagus to be tender-crisp, not mushy.
- Get Creative with Garnishes: Fresh herbs like parsley, chives, or basil add a lovely finishing touch.
- Vegetarian Option: Omit the shrimp for a delicious and satisfying vegetarian meal.
This Asparagus and Lemon Risotto with Grilled Shrimp is a celebration of spring flavors that’s sure to impress. It’s a dish that’s both elegant and comforting, perfect for a special occasion or a simple weeknight meal. So gather your ingredients, embrace the season, and get ready to enjoy a taste of springtime on your plate!