Shrimp and Asparagus Risotto

Shrimp and Asparagus Risotto

This Shrimp and Asparagus Risotto combines the succulence of seafood with the fresh flavors of spring vegetables, all melded together in a creamy rice dish that’s sure to impress. Perfect for an elegant dinner or a comforting meal any day of the week!


  • 1 pound shrimp, peeled and deveined
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 1 cup Arborio rice
  • 4 cups chicken or vegetable broth, warm
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1/2 cup dry white wine (optional)
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • Salt and freshly ground black pepper to taste
  • Lemon zest, for garnish
  • Chopped parsley, for garnish


  1. In a large skillet over medium heat, heat 1 tablespoon olive oil. Add the shrimp, season with salt and pepper, and cook until they’re pink and opaque, about 2 minutes per side. Remove shrimp from the skillet and set aside.
  2. In the same skillet, add the asparagus pieces and cook until they’re tender-crisp, about 3-4 minutes. Transfer to the plate with the shrimp.
  3. Using the same skillet, heat the remaining olive oil and melt the butter. Add the onion and garlic and sauté until the onions are translucent, about 3 minutes.
  4. Add the Arborio rice to the skillet, stirring to coat each grain with the oil mixture. Toast the rice for about 2 minutes until slightly golden.
  5. If using wine, pour it in now, and stir until it is completely absorbed by the rice.
  6. Begin adding the warm broth one ladle at a time, stirring frequently. Wait until the liquid is almost fully absorbed before adding the next ladle of broth. Continue this process, stirring often, to develop the risotto’s creamy texture.
  7. After about 18 minutes, when the rice is just cooked but still has a bite to it (al dente), add the cooked shrimp and asparagus, stirring to combine and warm through.
  8. Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
  9. Serve the risotto warm, garnished with lemon zest, chopped parsley, and additional Parmesan cheese if desired.

Enjoy your homemade Shrimp and Asparagus Risotto with a glass of your favorite white wine, and savor the rich and comforting flavors!

Cooking Tips: Risotto requires patience and attention. Make sure to continuously stir and add broth slowly to achieve the creamy consistency risotto is known for. The key to perfect risotto is to never rush. Take your time, and you’ll have a dish to remember!

By admin

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