Spring has sprung and with the warmer weather comes a bounty of fresh, seasonal produce just waiting to be turned into a delicious risotto. If you’re looking for an impressive yet easy-to-make dish to serve at your next dinner party or family gathering, look no further than this spring vegetable and shrimp risotto!
First, let’s talk about the star of the dish: the seasonal vegetables. This recipe calls for asparagus, peas, and leeks, but feel free to mix it up and use whatever spring veggies you have on hand. Spring vegetables are some of the most flavorful and colorful of the year, with their vibrant green hues and sweet, fresh tastes.
To start the dish, sauté the vegetables in a bit of butter and olive oil until they’re tender and fragrant. Then, add in the arborio rice and cook until the grains are slightly translucent. Next, it’s time to add the liquid – in this case, a combination of chicken broth and white wine – and let the mixture cook on low heat until the rice is tender and the mixture is creamy.
For an added touch of luxury, the recipe calls for the addition of tender, succulent shrimp. The shrimp are added at the end of the cooking process and just need a few minutes to cook through. They add a wonderful flavor and texture to the dish, making it even more special.
To serve, top the risotto with a bit of freshly grated Parmesan cheese and a sprinkle of chives or parsley. It’s a dish that’s sure to impress your guests with its beautiful presentation and incredible flavor.
If you’re looking for a vegetarian version of this dish, simply omit the shrimp and use vegetable broth instead of chicken broth. It’s just as delicious and filling without the added seafood.
So, the next time you find yourself craving a comforting, satisfying dish that celebrates the best of the season, give this spring vegetable and shrimp risotto a try. It’s a dish that’s sure to delight your taste buds and impress your guests!
