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 tbsp bacon grease
- 1 cup diced onion
- 1 tsp kosher salt
- 5 oz shitake mushrooms stems removed, sliced
- 1 lb asparagus ends trimmed off and cut into 1-2" pieces
- 1 lb shrimp raw, with tail on
- 2 tbsp olive oil
- 3 cloves garlic minced
- 1 ½ tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 cup arborio rice
- ½ cup white wine (Sauvignon Blanc)
- 5-6 cups chicken stock kept warm on stove
- 2 tbsp fresh lemon juice
- 5 oz 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 tbsp grease in the dutch oven.3 strips thick-cut bacon, 2 tbsp bacon grease
- Sauté the onion and salt until just starting to become translucent, 5 minutes. Add the shitake mushrooms and continue to saute until slightly soft, 3 minutes.1 cup diced onion, 1 tsp kosher salt, 5 oz 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 oven, drizzle with fresh lemon juice, and set aside.1 lb asparagus, 1 lb shrimp, 2 tbsp olive oil, 3 cloves garlic, 1 ½ tsp kosher salt, 1 tsp freshly ground black pepper, 2 tbsp 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 oz grated Parmesan cheese
Video
Nutrition
Serving: 1serving | Calories: 543kcal