Asparagus and scampi risotto

Name: Asparagus and scampi risotto
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: Carnaroli rice 1 ½ cup; Asparagus 3 cups; Scampi fresh 1.75 lbs; Fine salt to taste; Extra virgin olive oil 0.7 tbsp; Scampi the scraps of those used for the recipe; Carrots medium 1; Celery 1 rib; White onions 1; White wine 3 tbsp; Extra virgin olive oil to taste; Fine salt to taste; Water 6 ¼ cups

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Gluten Free
Lactose Free

Difficulty: Easy
Prep time: 20 min
Cook time: 35 min
Serving: 4

PRESENTATION

Asparagus and scampi risotto is a classic dish from Northern Italy that totally captures the vibe of spring. In regions like Veneto, people really love how this asparagus risotto blends fresh, tender asparagus with sweet scampi. It's, like, seriously good.

The magic starts with a traditional fumetto—this light seafood broth made from scampi shells—which gives the dish such a deep, aromatic flavor. I mean, it really elevates it from your everyday shrimp risotto. The rice soaks up all the broth, becoming creamy and rich without being too heavy. Pretty much perfect for any day. Especially when the asparagus is bright and crisp from the local markets.

In Northern Italy, you'll find folks getting creative with their scampi risotto, trying out versions like ‘Risotto alla crema di scampi’ for an extra-silky texture, or even adding a splash of champagne for special occasions. You know, it is all about that perfect balance—fresh green asparagus, juicy scampi, and rice cooked just right.

This seafood risotto is a staple at spring gatherings, celebrating fresh ingredients at their best. And you know, unlike other asparagus and shrimp risotto recipes, the Italian style skips the heavy extras. It lets the natural flavors shine—really, really shine. Every bite offers moist rice, delicate seafood, and a burst of garden freshness.

Serving this dish? It brings out a golden glow from the risotto and a vivid green from the asparagus. Seriously good. It's as visually appealing as it is delicious. One of those easy risotto recipes that feels special, thanks to classic techniques and the finest ingredients from both the sea and the garden. Hosting a dinner? Or maybe just a cozy meal at home. Either way, this dish is sure to impress with its simplicity and elegance. For sure.

INGREDIENTS

Carnaroli rice 1 ½ cup (320 g)

Asparagus 3 cups (400 g)

Scampi 1.75 lbs (800 g) - fresh

Fine salt to taste

Extra virgin olive oil 0.7 tbsp (10 g)

For the Prawn Broth: Scampi - the scraps of those used for the recipe; Carrots 1 - medium; Celery 1 rib; White onions 1; White wine 3 tbsp (50 g); Extra virgin olive oil to taste; Fine salt to taste; Water 6 ¼ cups (1500 g)

Preparation

How to prepare Asparagus and scampi risotto

To prepare the asparagus and scampi risotto, start by cleaning the : detach the head from the body 1 and set it aside, then use scissors to open the tail 2 and extract the prawn meat, saving the tail with the head. Remove the intestine by pulling it with your fingers 3 or using a toothpick.

Now prepare the broth: cut the vegetables into irregular chunks 4, heat a pot very well over high heat, add a drizzle of oil and add the shells 5 and vegetables 6.

Sauté over high heat for about 5 minutes. When the shells have taken on a bright color, deglaze with white wine 7 and let it evaporate, then add water to cover and let it simmer for about 10 minutes 8. Once done, strain the broth through a fine-mesh sieve into another small pot 9 and keep it over low heat, as it will be used for cooking the risotto.

Cut the scampi into pieces about 1 cm 10. Sauté them briefly in a non-stick pan over high heat 11 and then set them aside 12.

Clean the asparagus, remove the hard part of the stalk 13 and peel the rest of the stem with a vegetable peeler, leaving the tip intact 14. Cut into slices about 2 mm thick and halve the tips 15.

Sauté the asparagus with a drizzle of oil in a high-sided saucepan that you will then use to cook the rice 16 17. Remove them from the saucepan and set them aside 18.

Keeping the heat on medium, add the rice 19 and toast it for a few moments, then deglaze with a ladle of broth 20. Continue cooking using the broth to moisten the rice and after about 5 minutes, add the asparagus 21 (saving some for plate decoration).

Salt, pepper, and continue cooking until the rice is ready. At this point, turn off the heat, add the scampi 22 (saving some for plate decoration) and stir in the oil 23. If needed for stirring, you can add a little broth. Adjust salt and pepper, and your risotto is ready to be served, decorated with asparagus and scampi set aside, and a grind of pepper. Serve the asparagus and prawn risotto hot 34.

Storage

Store the risotto for 1-2 days in the refrigerator in an airtight container. Freezing is not recommended to avoid altering the dish's texture.

Advice

You can replace the asparagus with another delicate vegetable, such as zucchini or artichokes, which will give a more distinctive flavor. Do not throw away the asparagus cleaning scraps but use them to enrich a vegetable broth.

For the translation of some texts, artificial intelligence tools may have been used.