ONE POT-RISOTTO WITH SHRIMP AND ASPARAGUS

One Pot Risotto with Shrimp & Asparagus is a deliciously creamy and comforting dish that combines the delicate flavors of fresh seafood and tender asparagus with the rich, buttery texture of risotto. This recipe simplifies the traditional risotto-making process by using just one pot, making it an easy yet elegant meal perfect for any night of the week. The shrimp add a sweet, briny flavor that pairs beautifully with the earthy asparagus, while the Arborio rice absorbs all the savory goodness, resulting in a dish that’s both satisfying and sophisticated. Whether you’re cooking for a special occasion or simply want to enjoy a restaurant-quality meal at home, this one-pot risotto is sure to impress.

Ingredients:

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 1/2 cup dry white wine (optional, or substitute with extra broth)
• 4 cups chicken or vegetable broth, warmed
• 1 pound shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh lemon juice (optional, for serving)
• Fresh parsley or chives, chopped (optional, for garnish)

Instructions:

1. Sauté the aromatics: In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
2. Toast the rice: Add the Arborio rice to the pot and stir to coat the grains in the oil and butter. Cook for 2-3 minutes, stirring frequently, until the rice is slightly translucent around the edges.
3. Deglaze with wine: Pour in the white wine (if using) and stir until it is mostly absorbed by the rice. This adds a lovely depth of flavor to the risotto.
4. Cook the risotto: Begin adding the warm broth, one ladleful at a time, stirring constantly. Wait until most of the liquid is absorbed before adding more broth. Continue this process for about 15-20 minutes, or until the rice is creamy and tender with a slight bite (al dente).
5. Add the shrimp and asparagus: When the risotto is almost done, stir in the shrimp and asparagus. Cook for another 5-7 minutes, or until the shrimp are pink and opaque and the asparagus is tender-crisp.
6. Finish the risotto: Stir in the grated Parmesan cheese and season with salt and pepper to taste. If desired, add a squeeze of fresh lemon juice for brightness.
7. Serve: Serve the risotto hot, garnished with fresh parsley or chives if desired.

One Pot Risotto with Shrimp & Asparagus is a flavorful and comforting dish that brings the elegance of a restaurant-quality meal to your home kitchen. It’s the perfect balance of rich, creamy risotto with the fresh, bright flavors of shrimp and asparagus.