Parmesan Risotto with Shrimp and Asparagus
This creamy Parmesan risotto will have your tastebuds in heaven! When paired with shrimp and asparagus and topped with bacon, it's easy enough for a weeknight!
Servings: 6 servings
Ingredients
- 3 strips thick-cut bacon
- 2 tablespoons bacon grease
- 1 cup diced onion
- 1 teaspoon kosher salt
- 5 ounces shitake mushrooms stems removed, sliced
- 1 pound asparagus ends trimmed off and cut into 1- to 2-inch pieces
- 1 pound shrimp raw, with tail on
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 ½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup arborio rice
- ½ cup white wine (Sauvignon Blanc)
- 5-6 cups chicken stock kept warm on stove
- 2 tablespoons fresh lemon juice
- 5 ounces grated Parmesan cheese
Instructions
- Preheat oven to 425°F. Heat a 6-quart Dutch oven over medium heat. Add bacon and slowly cook until browned on both sides. Remove the bacon, leaving 2 tablespoons of grease in the Dutch oven.3 strips thick-cut bacon, 2 tablespoons bacon grease
- Sauté the onion and salt until just starting to become translucent, 5 minutes. Add the shiitake mushrooms and continue to sauté until slightly soft, 3 minutes.1 cup diced onion, 1 teaspoon kosher salt, 5 ounces shitake mushrooms
- On a large baking sheet, lay the shrimp and asparagus in an even layer. Drizzle with olive oil and rub to evenly coat. Sprinkle with salt, black pepper, and garlic, and rub to evenly spread the garlic. Place in the preheated 425°F oven and roast until the shrimp is opaque and the asparagus is crisp-tender, 10-12 minutes. Remove from the oven, drizzle with fresh lemon juice, and set aside.1 pound asparagus, 1 pound shrimp, 2 tablespoons olive oil, 3 cloves garlic, 1 ½ teaspoons kosher salt, 1 teaspoon freshly ground black pepper, 2 tablespoons fresh lemon juice
- When the mushrooms are slightly soft, add the rice. Stir constantly to toast the rice, 1-2 minutes. Add the white wine and stir until the Dutch oven is mostly dry. While watching the risotto and continuing to stir, add ½ to 1 cup of stock at a time. Continue to stir and add stock until the rice is fully cooked and the risotto has become creamy, 25-35 minutes. If the rice is not fully cooked, continue to add stock and cook.1 cup arborio rice, ½ cup white wine (Sauvignon Blanc), 5-6 cups chicken stock
- When finished, stir in the Parmesan cheese, shrimp, and asparagus. Serve with crumbled bacon.5 ounces grated Parmesan cheese
Video
Nutrition
Serving: 1serving | Calories: 543kcal