Fresh tomato, shrimp and asparagus risotto
Elevate your dinner with this mouthwatering Fresh Tomato, Shrimp, and Asparagus Risotto! Made with succulent shrimps, crisp asparagus, juicy cherry tomatoes, and creamy parmesan cheese, this risotto is a perfect blend of flavors and textures. Easy to follow and perfect for any occasion, this recipe promises a delicious, hearty meal.
- 04 Jun 2025
- Cook time 45 min
- Prep time 20 min
- 4 Servings
- 9 Ingredients
Fresh tomato, shrimp, and asparagus risotto is the perfect dish for those who love a blend of fresh seafood and vegetables in a creamy and comforting rice base. This recipe brings together the sweetness of cherry tomatoes, the tender texture of shrimp, and the crispness of asparagus, all enveloped in a rich parmesan cheese sauce. Let's dive into how you can prepare this delicious risotto at home.
Ingredients:
Instructions:
- Ensure the shrimp is peeled and deveined.
- Halve the cherry tomatoes.
- Trim the tough ends off the asparagus and cut into 1-inch pieces.
- Finely chop the onion.
- Grate the Parmesan cheese.
- Chop the basil leaves and set aside.
- In a medium saucepan, heat the vegetable broth over medium heat. Once warm, reduce the heat to low and maintain at a simmer.
- In a large sauté pan, melt 2 tablespoons of the butter over medium heat.
- Add the shrimp and cook for 2-3 minutes on each side until pink and opaque. Remove the shrimp from the pan and set aside.
- In the same pan, add the remaining butter. Add the chopped onion and cook until translucent, about 5 minutes.
- Add the rice to the pan with the onion. Stir to coat the rice with the butter and cook for about 2 minutes until the edges of the rice grains are translucent.
6. Add Broth:
- Begin adding the warm vegetable broth, one ladleful at a time, to the rice. Stir continuously until the broth is mostly absorbed before adding another ladleful.
- Continue this process for about 15-20 minutes or until the rice is creamy and nearly cooked through (al dente).
- Add the asparagus pieces and cherry tomatoes to the pan when the rice is almost done. Stir to combine and cook for an additional 5 minutes until the vegetables are tender.
- Return the cooked shrimp to the pan and gently stir to combine.
- Add the grated Parmesan cheese and mix until well incorporated.
- Season the risotto with salt and pepper to taste.
- Remove from heat and stir in the chopped basil.
- Serve immediately, garnished with extra basil leaves if desired.
Tips:
- Use fresh, high-quality ingredients.: Fresh shrimp, juicy cherry tomatoes, and crisp asparagus will enhance the flavor and texture of your risotto.
- Prep all ingredients before you start cooking.: Having everything ready and within reach will make it easier to manage the cooking process.
- Stir continuously.: Stirring the rice frequently helps release the starches, resulting in a creamier risotto.
- Add the broth gradually.: Add one ladle of hot vegetable broth at a time and wait until it is almost completely absorbed before adding the next. This technique allows the rice to cook evenly and prevents it from becoming mushy.
- Season wisely.: Taste your risotto before adding salt, as the vegetable broth and parmesan cheese can already be quite salty.
Cooking fresh tomato, shrimp, and asparagus risotto is a delightful culinary experience that results in a satisfying and nutritious meal. With the right ingredients and careful attention to detail, you can create a risotto that is both creamy and full of vibrant flavors. Whether you're making it for a special occasion or as a comforting dinner, this recipe is sure to impress. Enjoy your cooking journey and savor every bite!
| Nutrition Facts | |
|---|---|
| Serving Size | 620 grams |
| Energy | |
| Calories 520kcal | 26% |
| Protein | |
| Protein 24g | 17% |
| Carbohydrates | |
| Carbohydrates 60g | 18% |
| Fiber 4.40g | 12% |
| Sugar 8g | 8% |
| Fat | |
| Fat 18g | 22% |
| Saturated 10g | 33% |
| Cholesterol 160mg | - |
| Vitamins | |
| Vitamin A 300ug | 33% |
| Choline 100mg | 18% |
| Vitamin B1 0.58mg | 48% |
| Vitamin B2 0.31mg | 24% |
| Vitamin B3 6mg | 35% |
| Vitamin B6 0.46mg | 27% |
| Vitamin B9 220ug | 54% |
| Vitamin B12 1.21ug | 51% |
| Vitamin C 22mg | 24% |
| Vitamin E 2.76mg | 18% |
| Vitamin K 55ug | 44% |
| Minerals | |
| Calcium, Ca 290mg | 22% |
| Copper, Cu 0.55mg | 61% |
| Iron, Fe 5mg | 47% |
| Magnesium, Mg 70mg | 16% |
| Phosphorus, P 490mg | 39% |
| Potassium, K 710mg | 21% |
| Selenium, Se 44ug | 78% |
| Sodium, Na 1140mg | 76% |
| Zinc, Zn 3.10mg | 28% |
| Water | |
| Water 510g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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