Garlic Shrimp & Asparagus Risotto!

This week’s recipe is stirred (constantly) to perfection using local Georgia shrimp, a collection of fresh, powerhouse veggies, and a warm, rich risotto that will turn your brrrrrr to mmmmmm! Plus, wasn’t your New Year’s resolutions to exercise more? Then get to stirrin’! (It’s well worth the bicep burn)

bannerGarlic Shrimp & Asparagus Risotto!

Buy It!

Garlic Shrimp

1.5 lbs fresh wild caught Georgia shrimp
1 tablespoon butter
5 cloves garlic, chopped
1 teaspoon dill
Juice of 1 lemon
1 dash cayenne pepper
Salt and freshly ground pepper, to taste


Asparagus Risotto

4 cups vegetable stock
1 tablespoon olive oil
3 tablespoons butter
1 small Vidalia onion, finely chopped
1/2 teaspoon fennel seed
1 tablespoon fresh basil, chopped
1 1/2 cups risotto rice
2/3 cup dry white wine
8 oz. fresh asparagus spears, blanched
1/2 cup spinach, chopped
3/4 cup freshly grated Parmesan cheese
salt and pepper
freshly grated lemon zest, to garnish

1 loaf ciabatta bread


P.S. Asparagus is full of FIBER, rich in DETOXIFYING compounds, and packed with ANTIOXIDANTS. Just some food for thought.

Make It!

Bring the stock to a boil in a saucepan, then reduce the heat and keep simmering gently over low heat while you are cooking the risotto. Heat the oil with 2 tablespoons of the butter in a deep pan over medium heat until the butter has melted. Toast the fennel seeds until fragrant and add the onion and basil and cook, stirring occasionally, for 5 minutes until the onion is soft and starting to turn golden. Reduce heat, add the rice, and mix to coat in oil and butter. Cook, stirring constantly, for 2-3 minutes, or until the grains are translucent. Add the wine and cook, stirring constantly until it has reduced. Gradually add the hot stock, a ladelful at a time. stir constantly and add more liquid as the rice absorbs each addition. Increase the heat to medium so that the liquid bubbles. Cook for 20 minutes or until all the liquid has absorbed and the rice is creamy. Season to taste.


While the risotto is cooking, melt 1 tablespoon of butter to a cast iron skillet. Add the chopped garlic and simmer for 3 minutes. Toss in the shrimp, season with dill and juice of 1 lemon and cook for 2 minutes. Add the blanched asparagus and continue to simmer until shrimp is cooked through. Add the shrimp and asparagus mixture and the chopped spinach to the risotto for the last 5 minutes of cooking time. Remove the risotto from the heat and add the remaining butter. Mix well, then stir in the Parmesan until it melts. Spoon the risotto into bowls, sprinkle the lemon zest and additional cheese on top and serve with a side of bread or salad!




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