Fresh Vegetable Risotto with Sautéed Shrimp with Perrier-Jouët Grand Brut

Fresh Vegetable Rissota Prep

(Serves 4) 


For Risotto: 

  • 32 - 48oz (4-6 c.) low-sodium chicken broth, or homemade stock 
  • 2 tsp. EVOO 
  • 1 medium red onion, chopped (you can also substitute shallot for a stronger flavor) 
  • 1 ½ c. Arborio rice 
  • ½ c. dry white wine (we recommend Sauvignon Blanc) 
  • ¾ tsp. salt 
  • Freshly ground black pepper 
  • 3 c. baby spinach leaves 
  • 1 c. frozen peas 
  • ½ lb asparagus, steamed and cut into 3/4-inch pieces 
  • ½ c. freshly grated Parmesan or Pecorino-Romano 


For Shrimp: 

  • 1 lb. fresh jumbo shrimp, deveined, peeled, and patted dry (we recommend Gulf or Key West Pink shrimp) 
  • 2 Tbl. EVOO 
  • 3-4 cloves of garlic, minced 
  • Salt & Pepper to taste 
  • ½ lemon 



Start risotto – 

  1. Heat the broth in a medium saucepan, bringing it to a simmer. The rice will better absorb the liquid once it is warm. 
  2. In a heavy saucepan or Dutch oven, heat the olive oil over medium-low heat, add the red onion and stir until translucent. Add the rice and vigorously stir to coat, cooking for around 1 minute until ‘toasted’. Add the white wine, continuing to stir, until it is absorbed into the rice.  
  3. Add ¾ c. of the warmed broth, salt, and pepper to the pan, and stir until fully absorbed. A ladle is a great tool for this, or you could transfer the broth to a heat-safe container with a pour spout for your convenience. Continue adding broth in small increments, stirring until incorporated before adding more. Do this until the rice looks tender and creamy, between 18-20 minutes depending on your stove. You may not need the full amount of liquid, but reserve it in case you need to rework the consistency towards the end of cooking. 
  4. Fold in the peas and spinach and cook until the spinach is wilted. Stir in the asparagus and cook until all vegetables are warm. Incorporate half of the Parmesan, and taste to test flavor and consistency. If it is too thick, add more broth. Keep warm while you start the shrimp. 

For the shrimp –  

  1. Heat a non-stick pan over medium heat and add EVOO. Once hot, add garlic and cook for 1 minute. Add shrimp to pan and cook 2-3 minutes, flipping them half-way through, just until they turn pink. Season with salt & pepper to taste and squeeze the lemon juice over top and remove from the heat. 
  2. Check your risotto consistency. If it has become too thick, add a bit more broth and stir to incorporate. 


To plate – 

  1. Spoon risotto into a shallow bowl, then place desired amount of shrimp on top. Garnish with remaining Parmesan.  


Bon Appetit! 


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