Light and Flavorful Shrimp Risotto with Asparagus

Ingredients

• For the Risotto:
  • 1 cup arborio rice
  • 4 cups low-sodium vegetable broth (or shrimp broth for added flavor)
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup asparagus, trimmed and cut into 1-inch pieces
  • 1 cup cooked shrimp (peeled and deveined)
  • 1 cup coconut milk (full-fat for creaminess)
  • 1/2 cup nutritional yeast (for a cheesy flavor)
  • Salt and pepper, to taste
  • Fresh parsley or basil, chopped (for garnish)
  • Lemon wedges (for serving)

Instructions

1. Prepare the Broth:

   • In a saucepan, heat the vegetable broth over medium heat. Keep it warm but not boiling.

2. Sauté Aromatics:

   • In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.

3. Cook the Asparagus:

   • Add the asparagus pieces to the skillet and sauté for 2-3 minutes until they are bright green but still crisp. Remove the asparagus from the skillet and set aside.

4. Toast the Rice:

   • Add the arborio rice to the skillet and stir to coat the grains in the oil. Toast the rice for about 2 minutes, stirring frequently.

5. Add Broth Gradually:

   • Begin adding the warm broth, one ladle at a time, to the rice, stirring frequently. Allow the rice to absorb the broth before adding more. This process will take about 18-20 minutes. Continue until the rice is creamy and al dente.

6. Add Coconut Milk:

   • Once the rice is cooked, stir in the coconut milk and nutritional yeast. Mix until creamy. If the risotto is too thick, you can add more broth or water to reach your desired consistency.

7. Combine Shrimp and Asparagus:

   • Gently fold the cooked shrimp and asparagus into the risotto. Season with salt and pepper to taste. Heat through for a few minutes until the shrimp is warmed.

8. Serve:

   • Serve the risotto hot, garnished with chopped fresh parsley or basil and lemon wedges on the side.

Enjoy!

This shrimp and asparagus risotto is not only gluten-free and dairy-free but also rich in flavor and satisfying. Feel free to adjust the seasonings and add other vegetables or proteins according to your preference!