One Pot Risotto with Shrimp & Asparagus |

This recipe simplifies the traditional process of making risotto by using just one pot, making it an easy yet elegant meal, perfect for any night of the week. One-pot Shrimp and Asparagus Risotto is a flavorful and comforting dish that brings the elegance of a restaurant-quality meal to your kitchen. It’s the perfect balance between rich, creamy risotto and the fresh, bright flavors of shrimp and asparagus.

This is how you make one-pot risotto with shrimp and asparagus

Ingredients:

• 1 tablespoon of 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 additional stock)
• 4 cups chicken or vegetable stock, 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)

Directions

1. Sauté the aromatics: Heat the olive oil and butter in a large saucepan or Dutch oven over medium heat. Add the chopped onion and cook until soft, 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 pan and stir so that the grains are coated with the oil and butter. Cook for 2-3 minutes, stirring frequently, until the rice is slightly translucent around the edges.
3. Deglaze with wine: Add the white wine (if using) and stir until it is largely absorbed by the rice. This gives a nice depth of flavor to the risotto.
4. Cook the risotto: Start by adding the warm stock, one ladle at a time, stirring constantly. Wait until most of the liquid has been absorbed before adding more stock. Continue this process for about 15-20 minutes, or until the rice is creamy and soft with a light bite (al dente).
5. Add the shrimp and asparagus: When the risotto is almost ready, 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 and crisp.
6. Finish the risotto: Stir in the grated Parmesan cheese and season with salt and pepper. If desired, add a squeeze of fresh lemon juice for brightness.

Serve: Serve the risotto warm, possibly garnished with fresh parsley or chives.

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