Greek Shrimp and Asparagus Risotto

  • kaykaypee Posted: 05/24/09
    Worthy of a Special Occasion

    This was okay. I probably would not make it again. It was kinda bland.

  • neensbeans Posted: 04/28/09
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    This was delicious! Instead of lemon juice, I added lemon zest at the end, and just before serving I topped with a little feta and some chives. Do not omit the lemon or dill - they really give the dish the extra flavor needed. Served with fennel & orange salad; excellent dinner!

  • kimanddan Posted: 04/25/09
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    Saw the very different reviews and wanted to try it. We loved it. The dill, lemon and feta made it.

  • DanaSam Posted: 05/05/09
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    this dish is full of flavor and the dill/lemon combo really adds a fresh taste...it takes much longer to make than the suggested 40 minutes, but it is a great dish and worthy of a special occasion.

  • maureeneernst Posted: 05/05/09
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    My husband and I really enjoyed this recipe for dinner last night and couldn't wait to have the leftovers for lunch. I found that if you cook the risotto over medium high heat it only takes about 30 minutes, which is very doable for a weeknight meal.

  • allisonjessee Posted: 04/29/09
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    I thought this was great! It did take longer than 30 minutes for the rice to absorb all the liquid (maybe because I used brown rice, which was what I had on hand). But the end result was really delicious!

  • Cariola Posted: 05/26/09
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    Wow, this was like nothing I've ever tasted before! Absolutely worth the time and effort. A perfect blend of flavors. I would definitely serve this to company or for a romantic meal.

  • ProfAmy Posted: 04/18/09
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    This definitely doesn't belong in the "dinner tonight" section-- it took closer to an hour than to 40 minutes, and just wasn't worth the effort. I would have been better off serving rice, asparagus, and shrimp separately than putting the effort into this recipe. Definitely too difficult for "everyday"-- and not good enough for an "occasion"!

  • sjsym1 Posted: 02/22/11
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    While I will not make this recipe again, I think it's "okay." I think the shrimp would have been better pan seared and just placed on top. Feta seemed to just get lost (why waste the calories if you can't taste it?) I tried this as an alternative to "Orzo with Greek Cheeses" from epicurious.com but from now on, I'll stick to that recipe.

  • JessicaLane Posted: 05/12/09
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    This was the first risotto I've attempted and it turned out wonderfully. It took about 30 minutes, like the directions say. I found that it made much more than what it says--maybe my shrimp were on the larger side? Anyway, I got 5 1-cup servings, which is fine with me since it was very, very filling. Very bright, tart taste due to the lemon and dill. Yum!

  • Saecca Posted: 05/18/10
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    We loved this recipe! I had never made risotto before, it is a little time consuming, but very tasty with nice texture.

  • TexasDeb Posted: 04/23/09
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    I've made several risotto recipes looking for a good one, so I know it takes awhile to make a great risotto. It took me about 45 minutes. This has been the best I've made. My husband and I loved it. I used the full salt version of the chicken broth instead of less-sodium since we aren't watching our salt intake. This recipe will be made again and again. My friends will love it.

  • allisonx Posted: 06/01/09
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    I made this on a whim because all the ingredients alone are things I like, so I thought they'd be good together. I was right! The play of the feta and tangy lemon juice was really good. I'd recommend cooking/ baking the asparagus beforehand. But I'd definitely recommend this.

  • RionaFaith Posted: 05/24/09
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    This was the first risotto i've made, and it turned out excellent. It was super easy - the only hard part was standing over the stove for 30 minutes in summer weather! My rice was still pretty hard until about 28 minutes in, and i was tempted to add more broth, but didn't, and it softened up and came together perfectly, so don't be scared if your rice still seems hard after a while. I would definitely make it again.

  • kelfromcolo Posted: 05/20/09
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    I thought this recipe was easy and very yummy, great for a weeknight dinner. I think when I make it again, I will cook the asparagus before adding it to the rice mix, as mine turned out a little raw. I loved the dill, touch of lemon, and feta cheese. Great warm weather, light dinner. I served this with a mixed green salad.

  • SconeLady1 Posted: 05/22/09
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    This dish was delicious. My husband does not like asparagus but he ate three helpings of this dish.

  • hearth Posted: 05/29/09
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    The flavor of this recipe is outstanding. I would surely make this again. My only complaint is that is it extremely labor intensive. You are literally stirring constantly for about 40 minutes. I will definitely not need to do my arm toning exercises today, that's for sure. I think the next time, I'll sacrifice the delicious flavor of the arborio rice and use regular old Riceland Rice, which does not require constant stirring. Also, the glommy look of the risotto does not make for a good presentation. so I would probably not make this for company. The taste, however, is scrumptious.

  • oldruth Posted: 09/12/09
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    I make this with a seasonal green vegetable: asparagus, sugar snap peas, or beans. Tonight I used haricot verts from the garden. It works well with brown rice if you allow an hour for the rice to cook. Dried dill is fine: use about a teaspoon. You don't need to stir it every second. Stir thoroughly when you add broth, and then go make a salad or do something else. Served with tomatoes marinated in balsamic vinegar with fresh basil.

  • damnedbee Posted: 07/24/09
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    Delicious! This was my first attempt at risotto, and it turned out great. Like others said, the asparagus remains pretty crunchy at the end. I liked it because it provided a nice contrast to the soft risotto texture, but you might need to cook the asparagus a bit first. Also, I squeezed too much lemon juice and added the extra, thinking it wouldn't make a difference. That was a mistake -- I'll definitely stick to the recipe amount next time. The flavors in this dish are bright, tangy, and lively. However, because it was labor intensive, I won't make it often.

  • SherylM Posted: 07/24/10
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    I thought this dish was very good. My husband absolutely LOVES it. I didn't think it was any more labor intensive than many other recipes I have made. I made it exactly as the recipe directed and served it with white wine. This would be great to make when you have friends over. It's easy enough for a novice to make well but, yes, it's a risotto and, yes, that means you have to stir it. If that's too much to ask, don't make risotto! :-)

  • Lisaf154 Posted: 04/03/10
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    Outstanding!! I will make this again. The flavors work so well together and is diffently worth the effort!

  • snookiesan Posted: 05/13/10
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    My husband was celebrating getting a new job, and this recipe happened to be on our cooking list for the week. It was perfectly suited for a special night of celebrating. The dill and the feta worked perfectly together.

  • Meremaid Posted: 08/15/10
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    This was a delicious dinner, the flavors go so well together! We used dried dill instead of fresh, an easy substitute in a pinch.

  • NewInKitchen Posted: 11/30/10
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    Delicious! I admit I was hesitant at first, considering the mix of ingredients. However, pleasantly surprised! Chopped up everything first, and followed directions exactly. All of the flavors combined work so well together! The fresh squeezed lemon is key! I thought one cup of rice would not be enough for my fiance and I, but it was the perfect amount! Give it a try!

  • HeatherMcC Posted: 05/20/11
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    This is really tasty. I especially like he tang of the feta (and I'm not a huge feta fan). I've made risotto a handful of times and used to worry that I couldn't walk away. However, you really don't have to stir it *constantly* -- I peeled the shrimp (6 at a time) and chopped up the asparagus etc, all in small time-batches while the risotto was doing it's thing on med-high heat. Sure it stuck to the pan a little, but it also unstuck pretty easily once I began stirring again. I also added a little (1/2 c) white wine to the first absorption (before the broth/water combo). It took me 30-40 min -- use the right kind of rice (someone else used brown?! no wonder it took over an hour!) and you shouldn't have a problem. Another reviewer mentioned searing/grilling the shrimp beforehand and that sounds like a great idea that I'll use next time.

  • sophiainman Posted: 05/31/11
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    Delicious! But does not make good leftovers.

  • klfdude Posted: 04/06/11
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    This was my first attempt at making risotto and it turned out great! This recipe is really easy to follow, however, I wanted to rip my arm off after stirring for such a long time. I made this without the shrimp and instead served it with grilled salmon. Next time I will try making it with the shrimp.

  • Caseyfink Posted: 05/17/11
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    When you're in the mood for something out of the ordinary, this is one to try! The tartness of lemon juice, the rich flavor of feta, the creamy risotto are a wonderful match to shrimp and asparagus. Feel free to substitute chicken or broccoli, but this combination is a unique match as is!

  • strawbaryz Posted: 08/10/11
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    This is the first time I made risotto, followed the directions exactly and it turned out great.. The dill and lemon flavor really made the dish

  • DebDesautels Posted: 08/03/11
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    Made this for dinner and thought it was very good. I also used about 1/2 c. of white wine before starting with the stock. The one thing I will do differently when I make it again is precook the shrimp (probably sear it) and asparagus (steam it lightly), and then just stir it in at the end. I agree that constant stirring isn't really necessary, as I've also discovered making risotto before. I was able to prep the shrimp and asparagus while making it and it didn't take long at all. Love the dill and feta combo.

  • Marcymarie102 Posted: 11/15/11
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    This is a recipe that my husband asks me to make over and over again. It is really good!

  • candicemowen Posted: 07/12/12
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    How fun! This was my first time making risotto and it was yuuuummmmy! Will definitely be making it again!

  • bkmckee Posted: 05/16/12
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    I thought this was terrible. The recipe was bland besides the lemon and dill, which wasn't really a great flavor for the entire dinner. It was like eating lemon and dill flavored rice. Also, the flavor of the feta is totally missing and I added a little extra (1/4 cup). My husband and I were on the same page as far as this recipe is concerned. Something is definitely off here with the flavor combination/ingredients. This recipe was disappointing and I would not make it again.

  • CaraKirtley Posted: 05/18/12
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    Delicious dinner for a warm spring evening! I substituted broccoli for the asparagus and microwaved it for just a bit. I used cooked shrimp and added the cooked broccoli and cooked shrimp at the end. I used vegetable stock instead of chicken (my son is a vegetarian). I thought it was an abolutely fabulous light dinner as I love risotto! My husband and son said maybe next time use half the lemon but I was okay with it as is. Served with some fresh cracked black pepper! YUM! Thankfully this made a lot because I am looking forward to the leftovers for lunch!

  • davidho83 Posted: 05/19/12
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    great recipe. you can basically mix anything in and it'll taste good. the feta is surprisingly good.

  • linseym Posted: 04/08/13
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    Odd mix of seasonings that doesn't exactly scream Greek. A fine meal, but I probably won't make it again.

  • framingham Posted: 09/24/13
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    I made this last night, and it was so delicious. It did take an hour from start to table, but the whole family loved it and we ate every last bit. I have tried to make risotto before, and have never successfully gotten the rice to cook completely. But it worked this time. Only suggestion is to add the shrimp and asparagus along with the last 1/2 cup of liquid so it has time to cook. I also ended up adding an extra little bit of liquid at the end to get the rice just right. I used fresh grated romano and half the recommended feta, and the result was decadent. I omited the dill. Good enough for company...if you have the time.

  • tphelan Posted: 10/27/13
    Worthy of a Special Occasion

    This was pretty disappointing. Generally bland except for the overwhelming taste of dill.

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