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Spring risotto with shrimp and asparagus

Gluten Free, Soy-Free

2 Servings, 640 Calories/Serving

35 – 45 Minutes

Cutting back on food waste isn’t just good for the planet, it also offers opportunities to build flavor into a dish. For this spring risotto, we make a broth from the woody ends of the asparagus and the green leek tops, parts that would otherwise be discarded. Be careful not to overcook the shrimp; you want to preserve the contrast of their succulent crunch against the creamy rice.

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Ingredients

  • 3 ounces asparagus
  • 1 leek
  • Peeled fresh garlic
  • 1 dried bay leaf
  • 1 cup Arborio rice
  • ½ teaspoon Aleppo chile flakes (optional)
  • 10 ounces wild Gulf shrimp
  • 1 lemon
  • Fresh dill
  • ¼ cup grated Parmesan

Instructions

1

Heat the water for the broth

In a small sauce pot, bring 3 cups water to a simmer.
While the water heats, prepare the ingredients for the broth.

2

Prep the ingredients and make the broth

  • Snap off the woody ends from the asparagus; set aside for the broth. Cut the asparagus into 1-inch-long pieces for the risotto.
  • Trim the root end and top from the leek; set aside for the broth. Cut the leek in half lengthwise, then crosswise into ¼-inch-thick half-moons. Rinse well; set aside for the risotto.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon. Set aside half for the risotto.
Add the asparagus ends, leek end and top, half the garlic, and the bay leaf to the simmering water; season with salt. Bring to a boil, reduce to a simmer, and cook until the broth is flavorful, 10 to 12 minutes.
While the broth simmers, start the risotto.

3

Cook the risotto

In a medium sauce pot over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the leek; cook, stirring occasionally, until softened, 4 to 5 minutes. Stir in the remaining garlic; cook until fragrant, about 1 minute. Add the rice and as much Aleppo chile as you like. Cook, stirring occasionally, until the rice turns opaque, 2 to 3 minutes. Add ½ cup white wine, if using.
Strain the broth into the pot; discard the vegetables in the strainer. Bring to a boil, reduce to a simmer, cover, and cook until most of the liquid has been absorbed and the rice is creamy, 18 to 20 minutes.
While the rice cooks, prepare the remaining ingredients.

4

Prep the remaining ingredients; finish the risotto

  • Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry.
  • Zest the lemon; cut the lemon into wedges for garnish.
  • Coarsely chop the dill.
Stir the asparagus and shrimp into the risotto. Add ½ cup hot water if the rice is dry. Cover and cook until the asparagus is tender and the shrimp are cooked through, 5 to 7 minutes. Remove from the heat. Stir in the lemon zest, dill, and Parmesan. Season to taste with salt and pepper.

5

Serve

Transfer the risotto to individual bowls; serve with the lemon wedges.

Chef's Tip Adding a little white wine to risotto before pouring in the broth helps to tenderize the rice and gives it a boost of acid and flavor.

Nutrition per serving: Calories: 640, Protein: 35g, Total Fat: 10g, Monounsaturated Fat: 6g, Polyunsaturated Fat: 1g, Saturated Fat: 2.5g, Cholesterol: 220mg, Carbohydrates: 90g, Fiber: 4g, Sugar: 3g, Added Sugars: 0g, Sodium: 650mg
Contains: milk, shellfish.

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