Quinoa Risotto with Shrimp & Asparagus Quinoa Risotto with Shrimp & Asparagus

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 15 minutes
  • Total time 50 minutes
  • Portion size 4 servings



In saucepan, heat vegetable broth over low heat; keep warm. In large skillet, melt 1 tbsp of the butter and olive oil over medium heat; cook shallots and garlic for 5 minutes.

Add quinoa; cook, stirring, for 2 minutes. Add reserved broth; bring to boil, stirring. Reduce heat; cover and cook until all liquid is absorbed, about 25 minutes.

Meanwhile, in pot of boiling salted water, blanch asparagus for 4 minutes. Drain and refresh under cold running water. Drain again.

Add asparagus, shrimp and hot pepper flakes to skillet; cook for 5 minutes. Remove from heat; stir in remaining butter and coconut milk. Season with salt and pepper. Sprinkle with tarragon.

Nutritional facts PER SERVING: about

  • Calories 420
  • Total fat 27 g
  • Saturated fat 14 g
  • Cholesterol 80 mg
  • Sodium 450 mg
  • Total carbohydrate 30 g
  • Fibre 4 g
  • Sugars 2 g
  • Protein 14 g
  • Iron 3 mg
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Lunch & Dinner

Quinoa Risotto with Shrimp & Asparagus