Lemon Shrimp Risotto with Asparagus Recipe

It’s that time of year when I observe the Lenten season. This means on Fridays, I cannot consume meat. Lucky for me though, I love seafood! I’m always cooking with my favorite fish or shellfish on Fridays to make sure I still intake the right amount of protein that day. Check out this oh so yummy Lemon Shrimp Risotto with Asparagus recipe. It’s perfect for Meatless Fridays, or just a day when you are in the mood for a shrimp dish!

Ingredients

1 1/2 cup of shrimp
3/4 cup of Arborio rice
3/4 cup of cut up asparagus
1 vegetable stock cube or concentrate package
1/2 of an onion
2 cloves of garlic
1 lemon
2 teaspoons of olive oil
1/4 cup of Parmesan cheese
Salt and pepper
1 tablespoon of butter (optional)

Directions

Pour four cups of water into a small pot over median heat. Add the vegetable stock to the pot. You’ll want the mixture to heat up to a simmer. While the pot is heating up, cut your asparagus up into small stalks (1 inch each) if you had not already done so. Then dice your half of onion, and mince your garlic cloves as well. Zest your lemon, and then cut into wedges.

Once your stock is simmering, add your asparagus to the stock and cook for about a minute or two. Remove the asparagus from the stock (using a slotted spoon, because you will still need the stock!), and place in a bowl of ice water to cool the vegetables. Once cool, drain and set aside.

In a large pan, add about half your olive oil over medium heat. Add in your chopped onion and cook for a few minutes or until it is soft. Then add in half of your garlic and stir for a quick minute. Once that is done, add the rice to the pan. Stir for a bit, and then add in your stock, a half of cup, at a time. Stir and allow the rice to soak up the stock before adding more. Do this for about a half hour or until the rice is creamy, and of a risotto consistency.

Drizzle the other half of olive oil into another pan over medium heat. Add your shrimp and other half of garlic. Cook shrimp for about 4 minutes or until thoroughly cooked through. Squeeze one of the lemon wedges over the shrimp. Season with salt and pepper as you wish. I have a tendency not to use salt, but add in lots of pepper! Gives it a nice flavor.

Once the risotto is finished cooking, add in the shrimp, and the lemon zest, and most of the Parmesan. It is optional if you add the 1 tablespoon of butter or not. I often do not add it, but I know those who prefer their risotto even creamier enjoy the addition.

For the final touch, sprinkle the leftover Parmesan on top.

Since this recipe makes two servings, share and enjoy! Or just keep it all for yourself… it’s okay, we won’t tell anyone. It really is that yummy!

Looking for more Meatless Friday meal ideas? Check out my Shrimp Scamp with Lemon Tomato, Spinach, and Orzo and Spicy Shrimp and Pepper Noodle recipes.