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shrimp risotto with aspargus and green beans

Tuesday, April 20, 2010


Risotto is one of my favorite go to meals. It is quick and easy to make and almost anything can be added to it. Risotto is an Italian dish made with Arborio rice. The starch in Arborio rice makes for an incredibly creamy dish without adding cream. I make Risotto year round and change the ingredients for the season. Since it is officially Spring and asparagus and green beans are in season and at the market they became my additions. I also wanted to add shrimp, no explanation behind it except it was on sale and I’ve been in a shrimp and risotto phase lately. 

Some shy away from cooking risotto at home because they think it is difficult. It isn’t, but it does require you stay close to the stove. Unlike cooking rice you add the liquid gradually to the risotto as it cooks on the stovetop. It gets thicker and creamier as it absorbs the liquid. You can certainly use water but I prefer to use stocks to add another flavor element. Since asparagus and green beans are thicker, I quick steamed them first to speed up the cooking process. I’ve tried to cook them in the risotto before and it took too long. 

You can find Arborio rice in the same area as other rice; also, look in the bulk grain bins area of your store.   

Shrimp risotto with and green veggies
3/4 cup risotto
2 ¼ cup of stock ( I used chicken, use seafood stock if you like it and can find it)
olive oil
.75 lb bay shrimp
approx 5 spears of asparagus chopped
approx 10 green bean chopped
1 medium shallot (white or yellow onion will work)
1 clove of garlic
1/2 tsp salt and 1/4 tsp pepper
1/2 tsp garlic powder
pinch red pepper flakes
pinch thyme (optional)
pinch of dried parsley
fresh parsley

Start by steaming the asparagus and green beans then set them aside in cold water to stop the cooking process. Drizzle olive oil in a large pan and sauté the shallots and garlic. Add the Arborio rice and seasonings. Once everything is coated in the oil start adding the liquid a 3/4 cup at a time. Once the liquid is absorbed add another 3/4 cup.

After you’ve added all the liquid taste the risotto and check the seasons. Add in the asparagus, green beans and shrimp. Heat through and serve. Tear up some fresh parsley and sprinkle on top. 

This make enough for two, just increase the measurements to make more. Start adding anything you like to eat to risotto. Butternut squash is delish during the Autumn and Winter months, mushrooms are good year round, any protein and of course…cheese.

If you have leftovers and want to reheat the risotto, due it on the stove. You may need to add a little more liquid. Don’t microwave it because shrimp tends to get rubbery in the microwave.

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