Shrimp and Spring Vegetable Risotto

Total Time:
1 hr 15 min
45 min
30 min


  • 3 tablespoons unsalted butter
  • 3 tablespoons fruity olive oil
  • 1/2 cup chopped scallion (white part only)
  • 2 celery stalks, peeled and chopped
  • 1/2 cup (packed) chopped flat-leaf parsley
  • 2 cups ambra rice
  • 4 cups Fish Broth, Clam Broth, Chicken Broth or canned chicken broth
  • 3/4 pound asparagus, trimmed, peeled and cut into 2-inch lengths
  • 1 pound medium shrimp, peeled, deveined and cut in half crosswise
  • 3/4 cup shelled fresh peas or frozen tiny peas, defrosted in a sieve under warm running water
  • 1 to 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup chopped scallion (green part only)
  • 1/2 cup freshly grated Parmesan cheese
  • In microwave oven heat butter and oil in a 14 by 11 by 2-inch dish, uncovered, at 100 percent for 3 minutes. Add scallion whites, celery, parsley, and rice and stir to coat. Cook, uncovered, at 100 percent for 4 minutes.

  • Stir in broth and cook, uncovered, at 100 percent for 12 minutes. Add asparagus, shrimp, and peas and stir well. Cook, uncovered, for 12 minutes more.

  • Remove from oven. Stir in salt and pepper. Cover loosely with paper toweling and let stand for 8 to 10 minutes. Uncover, sprinkle with scallion greens and cheese, and serve.

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