Best 10 Asparagus Pea And Saffron Risotto With Shrimp Recipes

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Indulge your taste buds in a culinary journey with our exquisite Asparagus, Pea, and Saffron Risotto with Shrimp, a delightful dish that seamlessly blends flavors and textures. This risotto features tender asparagus and vibrant green peas enveloped in a creamy saffron-infused arborio rice. Plump, succulent shrimp add a burst of briny sweetness, while the earthy notes of asparagus and the delicate flavor of saffron create a harmonious balance. Accompany your meal with a refreshing Citrus and Mint Salad, a symphony of zesty citrus segments, crisp cucumber, and aromatic mint, all tossed in a tangy dressing. For a satisfying side dish, try our savory Sauteed Mushrooms with Garlic and Herbs, where tender mushrooms are sautéed to perfection with aromatic garlic and a blend of herbs, resulting in an earthy and flavorful accompaniment.

Check out the recipes below so you can choose the best recipe for yourself!

SAFFRON RISOTTO WITH SHRIMP AND PEAS



Saffron Risotto with Shrimp and Peas image

Plump shrimp and fresh spring peas make a delicious duo in this lemony risotto, while a pinch of saffron gives it a striking golden hue.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 55m

Number Of Ingredients 12

4 cups low-sodium chicken broth
1 teaspoon finely grated lemon zest, plus 4 teaspoons fresh lemon juice
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 cup finely chopped yellow onion (from 1 small)
1 1/2 cups short-grain Italian rice, such as arborio
1/4 cup dry white wine, such as Sauvignon Blanc
1 pinch saffron
1 pound large peeled, deveined shrimp
3/4 cup fresh peas
3 tablespoons unsalted butter, room temperature
1/2 cup finely grated Parmigiano-Reggiano (1 1/2 ounces), plus more for serving

Steps:

  • In a saucepan, combine broth, 2 cups water, lemon zest, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Bring to a simmer over medium heat. Meanwhile, heat a large straight-sided skillet over medium. Swirl in 2 tablespoons oil. Add onion, season with 1/4 teaspoon salt, and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add rice and cook, stirring, until translucent and grains begin to make a popping sound, 3 to 4 minutes. Stir in wine and saffron; cook until wine is mostly evaporated, about 30 seconds.
  • Ladle 1 cup broth mixture into skillet. Stir with a wooden spoon at a moderate speed until most of broth is absorbed and bottom of skillet stays visible for a second or two as you mix, 2 to 3 minutes. Continue ladling broth into skillet, about 1/2 cup at a time (or enough to just cover rice). Stir slowly but constantly, allowing rice to absorb most of broth before adding more. Risotto is ready when rice is al dente and broth has thickened to a rich sauce, 20 to 25 minutes. (You may not need to use all of broth.) Add shrimp and peas to skillet with last addition of broth; cook until shrimp are opaque, 2 to 3 minutes.
  • Remove from heat. Stir in butter, lemon juice, and cheese; season with salt and pepper. Drizzle with oil and sprinkle with more cheese and pepper to serve. If the risotto becomes stiff before serving, stir in more hot broth, a little at a time, until it's loose and creamy.

SPRING GREEN RISOTTO



Spring Green Risotto image

Provided by Ina Garten

Categories     main-dish

Time 47m

Yield 4 servings for dinner, 6 servings for appetizer

Number Of Ingredients 15

1 1/2 tablespoons good olive oil
1 1/2 tablespoons unsalted butter
3 cups chopped leeks, white and light green parts (2 leeks)
1 cup chopped fennel
1 1/2 cups Arborio rice
2/3 cup dry white wine
4 to 5 cups simmering chicken stock, preferably homemade
1 pound thin asparagus
10 ounces frozen peas, defrosted, or 1 1/2 cups shelled fresh peas
1 tablespoon freshly grated lemon zest (2 lemons)
Kosher salt and freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
1/3 cup mascarpone cheese, preferably Italian
1/2 cup freshly grated Parmesan, plus extra for serving
3 tablespoons minced fresh chives, plus extra for serving

Steps:

  • Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.
  • Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until al dente. Drain and cool immediately in ice water. (If using fresh peas, blanch them in boiling water for a few minutes until the starchiness is gone.)
  • When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.
  • Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.

ASPARAGUS, PEA AND SAFFRON RISOTTO (WITH SHRIMP) RECIPE - (4.6/5)



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

Provided by Foodiewife

Number Of Ingredients 17

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)

Steps:

  • If using shrimp, use 2-3 large pieces per serving. Remove the tail, place in a small bowl and drizzle with a little olive oil, a splash of white wine, a squeeze of lemon juice, one small clove of freshly minced garlic, and a little salt and pepper and set aside. Heat chicken stock in medium saucepan. In a separate saucepan, heat garlic and and shallots in olive oil over medium-low heat, stirring frequently, until fragrant. Add rice and stir to coat for a few seconds. Add wine and a half cup of chicken stock. Stir frequently until liquid is mostly absorbed, then add another half cup of stock and saffron. Allow to absorb, and then add another half cup of stock, repeating the process until the stock has been mostly absorbed (about 20-25 minutes). Rice should be tender but slightly firm, and risotto should have a thick creamy consistency. Meanwhile (within 10 minutes of the risotto being ready): In a small skillet, heat about 1 Tbsp olive oil, and 1 small pat of unsalted butter. Saute the asparagus until just al dente--about 7 minutes. Set aside. In the same pan, cook the shrimp until pink-- about 2 minutes per side. Once the risotto is finished, remove from heat and stir in lemon juice**, lemon zest, parmigiano reggiano, asparagus and frozen peas. Add salt to taste. Garnish with grated cheese and lemon zest. Top with shrimp, if serving. **add about 1/2 the lemon juice, and taste. Add more, if you prefer for the lemon citrus taste to come through.

PRAWN, ASPARAGUS AND SAFFRON RISOTTO



Prawn, Asparagus and Saffron Risotto image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 to 6 serving

Number Of Ingredients 12

1/3 cup extra-virgin olive oil
14 ounces carnaroli rice
4 shallots, thinly sliced
2 cloves garlic, thinly sliced
2 pinches saffron threads
2/3 cup white wine
2 1/2 cups fish or vegetable stock
10 green prawns, peeled and cleaned
15 asparagus spears
3 ounces butter
1 tablespoon chopped parsley leaves
Sea salt

Steps:

  • In a large saucepan over medium-high heat, heat the olive oil. Add in the rice and toast, stirring frequently, for 2 minutes. Add the shallots, garlic, and saffron and saute everything together for 1 more minute. Add the wine and without stirring, turn down the heat to medium-low and shake the pot every few minutes. Once the wine has been reduced, add the stock 2/3 of a ladle at a time until liquid covers the rice completely. Add few pieces of prawns and asparagus to get the flavor through during the cooking process for 12 to 15 minutes. Add the rest of the prawns and asparagus the last 2 minutes if cooking. When the rice is still al dente, remove from heat. Add in the butter and parsley, and season, to taste, with sea salt. Stir everything in together and serve.

SHRIMP RISOTTO WITH PEAS



Shrimp Risotto With Peas image

Shrimp shells are used here to make a subtle shellfish broth for the risotto. Make sure you don't overcook the shrimp; they will take only four to five minutes to cook, and the contrast of their succulent texture against the chewy rice will be lost if the shrimp become rubbery.

Provided by Martha Rose Shulman

Categories     dinner, weekday, one pot, appetizer, main course

Time 1h15m

Yield Serves 4

Number Of Ingredients 12

1 pound medium shrimp, in the shell
1 quart chicken stock or water
Salt to taste
2 tablespoons extra virgin olive oil
1/2 cup finely chopped onion
1 1/2 cups arborio or carnaroli rice
2 large garlic cloves, green shoots removed, minced
1/2 cup dry white wine
A generous pinch of saffron (optional)
1 cup thawed frozen peas, or fresh peas steamed for five minutes
2 tablespoons chopped fresh flat-leaf parsley
Freshly ground pepper to taste

Steps:

  • Shell the shrimp and de-vein if necessary. Salt them lightly, and set aside in a bowl (in the refrigerator, if you won't be making and serving the risotto right away). Rinse the shells, and combine them with 5 cups of water in a medium saucepan. Bring to a boil, skim off foam, reduce the heat to low and simmer partly covered for 30 minutes. Strain and add to the chicken stock or water. Taste, add enough salt to make a well seasoned broth and bring to a simmer in a saucepan.
  • Heat the oil over medium heat in a large nonstick frying pan or a large, wide saucepan. Add the onion. Cook, stirring, until the onion softens, three to five minutes, and then add the rice and the garlic. Cook, stirring, until the grains of rice are separate and beginning to crackle.
  • Stir in the wine, and cook over medium heat, stirring. The wine should bubble, but not too quickly. You want some of the flavor to cook into the rice before it evaporates. When the wine has just about evaporated, stir in a ladleful or two of the simmering stock, enough to just cover the rice. The stock should bubble slowly. Cook, stirring often, until it is almost absorbed. Add another couple of ladles of the stock. Crush the saffron threads between your fingers and stir in. Continue to cook, stirring often - not too fast and not too slowly, adding more stock when the rice is almost dry - for 20 minutes.
  • Taste a bit of the rice. It should taste chewy but not hard in the middle. Continue adding simmering stock and stirring until the rice reaches this al dente stage. Stir in more stock to cover, and add the peas and the shrimp. Cook, stirring, for another four to five minutes, until the shrimp are pink and cooked through but still moist and the peas are bright. Stir in the parsley and another small ladle of stock, remove from the heat, add pepper, stir for a few seconds and serve.

Nutrition Facts : @context http, Calories 560, UnsaturatedFat 8 grams, Carbohydrate 78 grams, Fat 11 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 1216 milligrams, Sugar 7 grams, TransFat 0 grams

LEMON RISOTTO WITH ASPARAGUS AND PEAS



Lemon Risotto with Asparagus and Peas image

If you would prefer a simple lemon risotto, omit the asparagus and peas.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 11

6 cups homemade or low-sodium store-bought chicken stock
4 tablespoons unsalted butter
1 small onion, finely chopped
1 cup Arborio rice
1/2 cup dry white wine
6 thin asparagus spears, trimmed and cut into 1-inch lengths
1 cup thawed frozen peas
1 teaspoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
1 cup chopped fresh flat-leaf parsley
1/2 cup finely grated Parmigiano-Reggiano cheese, plus more for serving
Coarse salt and freshly ground pepper

Steps:

  • Bring stock to a boil in a medium saucepan; turn off heat.
  • Melt 2 tablespoons butter over medium heat in another medium saucepan. Add onion; cook, stirring constantly, until translucent, 6 to 7 minutes. Add rice; cook, stirring constantly, until edges of grains are translucent, 2 to 3 minutes. Raise heat to medium-high. Add wine; cook, stirring constantly, until wine has completely evaporated.
  • Add 1/2 cup stock; cook, stirring constantly, until stock has been completely absorbed and a wooden spoon drawn through rice leaves a trail in its wake. Continue adding about 4 more cups stock, 1/2 cup at a time, waiting for each addition to be absorbed before adding the next. (It should take about 13 minutes.)
  • Stir in the asparagus. Add 1/2 to 1 cup more stock, in same manner as described above. About 1 minute before risotto is done, stir in the peas. Risotto is done when liquid looks creamy and grains are cooked but still slightly firm in centers. (The total cooking time will be 16 to 20 minutes.)
  • Remove from heat; stir in 1/2 cup stock. (You may have stock left over.) Stir in zest, juice, remaining 2 tablespoons butter, parsley, and cheese. Season with salt and pepper. Serve with more cheese.

BOBBY FLAY'S QUICK SAFFRON RISOTTO WITH ROASTED ASPARAGUS



Bobby Flay's Quick Saffron Risotto With Roasted Asparagus image

From the April/14/2006 Life Magazine. A bit of a pain to make, but very good. I used one can of Broth and 3 cups of chicken bouillon. If you need more just add water.

Provided by John W Wenzelburger

Categories     Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

12 stalks asparagus
4 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
5 cups chicken stock or 5 cups water
1/2 teaspoon saffron, large pinch
1 small Spanish onion, finely chopped
1 garlic clove, finely chopped, I used more
1 cup arborio rice, uncooked
1 cup dry white wine
1/4 cup parmesan cheese, Freshly Grated

Steps:

  • Asparagus:.
  • Preheat Oven to 425 degrees.
  • Put Asparagus on foil lined, rimmed baking sheet.
  • Toss with some of the oil.
  • Salt and pepper spread out on sheet.
  • Roast for 6 to 8 minutes.
  • Cut roasted Asparagus into ½ inch pieces on bias, set aside.
  • Rice:.
  • In Medium pot Heat Stock to a simmer over high heat.
  • When bubbles form reduce heat till barely bubbling.
  • Add Saffron and stir every 5 minutes or so.
  • In a large high sided sauté pan, sauté Onion for 4 to 5 minutes.
  • Add Garlic and sauté for 1 minute.
  • Add Rice to pan stirring to keep it from sticking for 2 minutes.
  • Add Wine to pan and stir until absorbed.
  • Add one Cup of stock stir until absorbed then add another cup.
  • Keep adding Stock one Cup at a time until you use all of it.
  • This will take 20 to 30 minutes.
  • The rice may not look done until most of the liquid is gone. The final product should be thick and creamy.
  • Stir in Asparagus and Cheese and cook for a few minutes.
  • Season with salt and Pepper to taste.
  • Serve immediately.

Nutrition Facts : Calories 530.2, Fat 19.6, SaturatedFat 4.1, Cholesterol 14.5, Sodium 845.2, Carbohydrate 61.5, Fiber 5.4, Sugar 8.4, Protein 17.9

PRESSURE-COOKER RISOTTO WITH SHRIMP AND ASPARAGUS



Pressure-Cooker Risotto with Shrimp and Asparagus image

This speedy method of making risotto works every time! -Kim Gray, Davie, Florida

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 12

2 tablespoons olive oil
9 garlic cloves, minced, divided
2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
4 tablespoons unsalted butter, divided
1/2 cup Italian salad dressing
1 pound fresh asparagus, trimmed
1 small onion, finely diced
1-2/3 cups uncooked arborio rice
1 cup white wine
4 cups reduced-sodium chicken broth
1/2 cup shredded Parmesan cheese, divided
Salt and pepper to taste

Steps:

  • Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add 3 minced garlic cloves; cook 1 minute. Add shrimp; cook and stir until shrimp begin to turn pink, about 5 minutes. Add 1 tablespoon butter and Italian salad dressing; stir until butter melts. Add asparagus; cook until tender, 3-5 minutes. Remove and keep warm., Warm the remaining 3 tablespoons butter until melted. Add diced onion; cook until tender, 4-5 minutes. Add remaining 6 minced garlic cloves; cook 1 minute. Add rice; cook and stir for 2 minutes. Stir in 1/2 cup wine; cook and stir until absorbed. Add remaining 1/2 cup wine, broth and 1/4 cup cheese. Press cancel. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes; quick-release pressure. Serve shrimp mixture over risotto. Season with salt and pepper. Sprinkle with remaining 1/4 cup cheese.

Nutrition Facts : Calories 424 calories, Fat 15g fat (6g saturated fat), Cholesterol 157mg cholesterol, Sodium 661mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 1g fiber), Protein 26g protein.

COUSCOUS RISOTTO WITH SHRIMP, ASPARAGUS AND PEAS



Couscous Risotto with Shrimp, Asparagus and Peas image

Categories     Pasta     Side     Sauté     High Fiber     Dinner     Shrimp     Asparagus     Pea     Summer     Simmer     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 8

Number Of Ingredients 16

1 1/2 cups frozen green peas
24 asparagus spears (about 12 ounces), trimmed, cut into 1-inch pieces
3 medium carrots, peeled, cut into matchstick-size strips
3 ounces snow peas, trimmed, cut diagonally in half
6 tablespoons olive oil
32 uncooked large shrimp, peeled, deveined
1 onion, chopped
1/2 cup chopped shallots
4 cups uncooked Israeli couscous
1 pound plum tomatoes (about 8), seeded, chopped
2 cups dry white wine
2 cups vegetable stock or canned vegetable broth
1 cup whipping cream
1 cup freshly grated Parmesan cheese (about 3 ounces)
3 tablespoons unsalted butter
2 tablespoons chopped fresh Italian parsley

Steps:

  • Cook frozen peas, asparagus, carrots and snow peas in large pot of boiling salted water until vegetables are crisp-tender, about 3 minutes. Drain. Transfer vegetables to bowl filled with ice water. Drain vegetables and set aside.
  • Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp and sauté until pink and cooked through, about 1 1/2 minutes. Transfer shrimp to medium bowl. (Vegetables and shrimp can be prepared up to 1 day ahead. Cover each separately with plastic wrap and then refrigerate.)
  • Heat remaining 3 tablespoons oil in heavy large pot over medium-high heat. Add onion and shallots and sauté until soft, about 5 minutes. Stir in couscous and tomatoes. Add wine and simmer until liquid is reduced by half, stirring often, about 10 minutes. Add vegetable stock and simmer until liquid is reduced by half and couscous is just tender, stirring often, about 8 minutes. Mix in reserved vegetables and whipping cream. Cook couscous over medium heat until mixture thickens and is creamy, about 3 minutes.
  • Stir Parmesan, butter and parsley into risotto. Add shrimp and mix until heated through and butter and cheese are melted and well blended, about 2 minutes. Season risotto to taste with salt and pepper. Divide risotto among 8 bowls and serve.

GARLIC SHRIMP AND ASPARAGUS RISOTTO



Garlic Shrimp and Asparagus Risotto image

Takes a second to prep but so worth it in the end.

Provided by Joshua F

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 52m

Yield 4

Number Of Ingredients 12

1 (32 ounce) container chicken broth
2 tablespoons olive oil
⅓ onion, chopped
½ clove garlic, minced
3 cups Arborio rice
1 pound raw shrimp, peeled and deveined
1 pound fresh asparagus, cut into thirds
½ cup grated Parmesan cheese
3 tablespoons butter
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon chopped fresh parsley

Steps:

  • Pour chicken broth into a pot; bring to a simmer over medium-low heat.
  • Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in the hot oil until slightly softened, about 2 minutes. Add Arborio rice; cook, stirring frequently, until coated with oil, about 4 minutes.
  • Stir 1/2 cup of the hot chicken broth into the saucepan; cook and stir until the rice has absorbed the broth, about 2 minutes. Repeat this process 4 more times, stirring constantly, until rice is creamy and tender yet firm to the bite, about 15 minutes.
  • Stir shrimp and asparagus into the remaining hot broth. Cook until shrimp turns pink, 2 to 3 minutes. Remove broth from heat.
  • Stir shrimp and asparagus into the rice; cook for 1 minute. Stir Parmesan cheese and butter into the rice; cook until melted, about 1 minute. Remove rice from heat. Season with salt and pepper. Sprinkle parsley over each serving.

Nutrition Facts : Calories 858.2 calories, Carbohydrate 130.3 g, Cholesterol 209.9 mg, Fat 20 g, Fiber 4.6 g, Protein 36.6 g, SaturatedFat 8.5 g, Sodium 3233 mg, Sugar 3.7 g

Tips:

  • Selecting the freshest ingredients is crucial for this recipe: use plump shrimp, bright green asparagus, and sweet peas for optimal flavor.
  • To enhance the risotto's creaminess, use high-quality Arborio or Carnaroli rice, known for their ability to absorb and retain broth, resulting in a rich and velvety texture.
  • Don't overcrowd the pan when cooking the shrimp; maintain a single layer to ensure even cooking and prevent steaming.
  • Sautéing the shrimp in butter adds a delicious, nutty flavor to the dish; use unsalted butter to control the saltiness.
  • To achieve a perfectly cooked risotto, gradually add the broth in small amounts, allowing the rice to absorb the liquid before adding more; this process allows the grains to develop their characteristic creamy texture.
  • Don't rush the cooking process; simmering the risotto for the recommended time ensures that the rice is cooked through and retains its bite.
  • Season the risotto to taste, adjusting the salt and pepper according to your preference.
  • Adding saffron not only imparts a vibrant color but also infuses the risotto with its distinctive earthy and slightly floral aroma.
  • Freshly grated Parmesan cheese adds a rich, nutty flavor to the risotto, enhancing its overall taste and texture.
  • Garnish the risotto with fresh herbs like parsley or chives for an extra touch of color and freshness.

Conclusion:

Asparagus, pea, and saffron risotto with shrimp is an elegant and flavorful dish that combines the best of spring produce with succulent seafood. The creamy texture of the risotto, complemented by the vibrant asparagus, sweet peas, and tender shrimp, creates a delightful culinary experience. The saffron adds a subtle yet distinct flavor that elevates the dish, making it a perfect choice for a special occasion or a gourmet meal. With careful attention to ingredient selection and cooking technique, this risotto will surely impress your taste buds and leave you craving for more.

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