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Shrimp, Asparagus & Lemon Risotto Stacks

This stacked dish is summer entertaining at its best-easy to prepare and pretty. Serve it with a salad of baby greens.
Course Main
Author Cathy Arkle adapted from


  • 24 medium cooked shrimp shelled and cleaned and chopped
  • 12 fresh asparagus spears trimmed, blanched and chopped
  • 6 tablespoons pickled ginger drained and chopped
  • 2 tablespoons orange fish roe Tobiko - optional for top of pyramid mold


  • 4 to 5 cups chicken broth
  • 1/ 4 cup freshly squeezed lemon juice
  • 1/4 cup dry white wine
  • 5 tablespoons butter
  • 1 1/ 2 cups arborio rice
  • Zest of 1 lemon
  • 3 tablespoons freshly grated Parmesan cheese
  • 2 tablespoons minced fresh thyme


Advance Preparation: (Can be done the day before and refrigerated)

  1. To make the asparagus, steam the spears for 4 minutes. Rinse in ice water, drain, and dice. Save a few asparagus tops for garnish. Set aside.
  2. Cook or grill shrimp, chop and set aside.

Risotto Directions

  1. In a saucepan, heat the broth to a simmer. Heat the lemon juice, in a separate saucepan, to a simmer. Melt 3 tablespoons butter in a large saucepan over medium heat. Stir in the rice to coat well, about one minute. Add wine and stir until evaporated, about 30 seconds. Adjust the heat to medium-high.

  2. Add 1 cup of hot broth to the rice and stir until the liquid is absorbed.
  3. Continue adding broth 1/2 cup at a time, stirring and allowing liquid to be absorbed into the rice before the next addition. After 10 minutes add the lemon juice, stir until absorbed, and continue to add broth, stirring, as above. Total cooking time will be about 18 minutes. The rice should have a little bite to it and should not be mushy.
  4. Add the lemon zest, Parmesan, remaining butter, and thyme. Season risotto with salt, to taste. Stir well.


  1. Preheat the oven to 350°.
  2. Spray 6 stack molds with vegetable spray and place them on a sheet pan.
  3. If you are using pyramid molds add 1 teaspoon roe and push down into point of pyramid mold.
  4. If you are using any other shape, cover the outside bottom of the mold with aluminum foil to create a removable base.
  5. Layer in the following order: 3 tablespoons risotto, 1 tablespoon asparagus, 2 tablespoons shrimp, 1 teaspoon chopped pickled ginger.
  6. Repeat the layers and top with a third layer of risotto. Press down gently but firmly.
  7. Bake for 10 minutes.
  8. If you are traveling with this, cover the top of the open molds with aluminum foil & put in insulated heatproof lunch bag with a towel on the bottom.
  9. To serve, put the mold on plate and take the aluminum foil off the top of the mold. Gently pull the aluminum foil from the bottom while holding the mold in place. Use the tamping tool that comes with the kit to push the risotto out of the mold. If you are using pyramid molds, gently lift the mold up once plated.
  10. Serve with micro greens and garnish with asparagus tips.

Recipe Notes

Serves 6