Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Friday, April 13, 2012

Seafood, Asparagus and Champagne Risotto

This is what i chose for our Good Friday meal. We ate it for lunch as we fast after 3pm.
My parents were visiting and wanted shrimp and mussels, so i added the shrimp to the risotto and made a huge pot of mussels to go with it.
I used the smaller cooked shrimp in the rice with the fish and asparagus and then pan fried the large shrimp to decorate the top of risotto.

Printable Recipe - click here
2 cups arborio or carnaroli rice
3 tablespoons olive oil, divided
1 onion, chopped
3 cups champagne
1 cup clam juice
4-6 cups vegetable stock, warm
1 lb small cooked peeled shrimp
6 snapper fillets. cut into cubes
1 bunch asparagus, cut into small pieces
1 lb 16-20 shrimp, peeled, deveined and tail left on
3 tablespoons butter, divided
1 teaspoon old bay seasoning
fresh basil, chopped
fresh parsley, chopped
salt and pepper to taste
zest of 1 lemon

Preheat oven to 400F.
Toss asparagus with 1 tablespoon olive oil, salt and pepper. Bake asparagus for 20 minutes. Remove from oven and set aside.
In a large frying pan, heat 1 tablespoon butter until melted. Add shrimp and old bay seasoning and cook stirring for 5 minutes. Set shrimp aside in a warm place.
Heat 2 tablespoons olive oil in a heavy bottomed pan. Add onions and cook until translucent, about 8 minutes. Add rice and cook for 3 minutes. Over medium heat, add champagne, one cup at a time, stirring frequently until completely absorbed. Add clam juice and stir until absorbed. Add stock, a cup at a time and stir until absorbed.

Taste rice at 4 cups of stock, and if soft, stop adding stock, if there's still a bite to it, add another cup. When soft add 2 tablespoons butter, asparagus, fish and cooked shrimp. Season to taste and add lemon zest. Stir for a couple of minutes until fish is cooked. Add fresh herbs and serve warm with pan fried shrimp over it.
Serves 8


  1. Your risotto looks fabulous, Bia! What a great feast for Good Friday! I just made a mushroom and spinach risotto, finished with truffle oil last night that was delish. We could get together and have a risotto buffet!

    1. Absolutelly Lisa! Would love to get together with all my best foodie friends and have a feast!!!I also use a lot of truffle oil on my vegetarian risottos! YUMMMM!

  2. Good morning Bia, I featured this recipe on my blog today, it looks great! Thanks for allowing me to share. Here is the link

    1. Thanks for sharing Carrie! Off to check it out!!xoxo

  3. Great recipe.. looking so yummy it looks great as you present this. I love to eat shrimps.