Asparagus, Pea and Saffron Risotto (with Shrimp) Recipe - (4.6/5)

Name: Asparagus, Pea and Saffron Risotto (with Shrimp) Recipe - (4.6/5)
Ingredients: 1 tablespoon olive oil; 1 clove of garlic, minced; 1 small shallot, chopped finely; 1 cup carnaroli (or arborio) rice; 1/2 cup dry white wine (I use Sauvignon Blanc); 2 1/2 cups chicken stock; 1 healthy pinch of saffron* (about 3/4 teaspoon); Juice of one lemon; 1 teaspoon lemon zest; 1/3 cup grated parmigiano reggiano; 1 cup fresh asparagus (3-4 spears), cut into quarter-inch pieces; 1/2 cup frozen peas (don't thaw); salt, to taste; grated parmigiano reggiano for garnish; lemon zest for garnish; about a scant 1/4 tsp of tumeric can be used in place of saffron (less expensive and adds a pretty color); 4-5 large raw shrimp, tails removed (optional)

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I spotted this recipe on the Quinces and the Pea Food Blog. I made only a couple of minor tweaks, and then I added some quickly sauteed shrimp on top of the risotto for...

Keywords

Asparagus
Pea and Saffron Risotto (with Shrimp)
recipe
rice casserole
rice side dishes
Bean and Pea
shrimp
casserole
Fruits
Vegetables and Other Produce
Courses
vegetable
shellfish
Main Ingredients
main dish

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Ingredients

1 tablespoon olive oil
1 clove of garlic, minced
1 small shallot, chopped finely
1 cup carnaroli (or arborio) rice
1/2 cup dry white wine (I use Sauvignon Blanc)
2 1/2 cups chicken stock
1 healthy pinch of saffron* (about 3/4 teaspoon)
Juice of one lemon
1 teaspoon lemon zest
1/3 cup grated parmigiano reggiano
1 cup fresh asparagus (3-4 spears), cut into quarter-inch pieces
1/2 cup frozen peas (don't thaw)
salt, to taste
grated parmigiano reggiano for garnish
lemon zest for garnish
about a scant 1/4 tsp of tumeric can be used in place of saffron (less expensive and adds a pretty color)
4-5 large raw shrimp, tails removed (optional)