Gluten-Free Shrimp Risotto with Asparagus
This gluten-free shrimp risotto with asparagus is creamy, zesty, and packed with fresh flavor. A perfect dish for springtime dinners or special occasions without any gluten worries.
Equipment
- Large saucepan
- Wooden spoon
- Ladle
Ingredients
Main Ingredients
- 1 1/2 cups Arborio rice certified gluten-free
- 1 lb shrimp peeled and deveined
- 1 bunch asparagus trimmed and cut into 1-inch pieces
- 1 small onion finely chopped
- 2 cloves garlic minced
- 4 cups gluten-free chicken broth warmed
- 1/2 cup white wine gluten-free, optional
- 2 tbsp butter or dairy-free alternative
- 1/3 cup Parmesan cheese freshly grated (optional or dairy-free substitute)
- 1 lemon zest and juice
- salt and pepper to taste
Instructions
- Heat 1 tablespoon of butter in a large saucepan over medium heat. Add shrimp and cook for 2–3 minutes per side until pink. Remove and set aside.
- In the same pan, add the remaining butter, chopped onion, and garlic. Cook for 3–4 minutes until soft and fragrant.
- Stir in Arborio rice and toast for 1 minute. Pour in the white wine and cook until it mostly evaporates.
- Start adding warm broth one ladle at a time, stirring constantly. Let the rice absorb the liquid before adding more. Continue for about 18–20 minutes until rice is tender and creamy.
- While risotto cooks, blanch asparagus in boiling water for 2–3 minutes. Drain and set aside.
- Once the risotto is creamy, stir in cooked shrimp, asparagus, lemon juice, zest, and Parmesan. Season with salt and pepper to taste. Serve hot.
Notes
To make this dish dairy-free, use olive oil or a vegan butter alternative and skip the cheese or use nutritional yeast.