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Shrimp and Asparagus Risotto Recipe

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4.4 from 61 reviews

Shrimp and Asparagus Risotto is a rich, creamy Italian dish that tastes like it came from a restaurant. This easy, spring-forward recipe combines tender jumbo shrimp, fresh asparagus, and creamy arborio rice cooked slowly in chicken stock and white wine, finished with Parmesan cheese for a comforting yet elegant main course.

  • Total Time: 55 minutes
  • Yield: 4 servings

Ingredients

Liquids & Stock

  • 6 cups chicken stock
  • 1/2 cup dry white wine (Pinot Grigio or Sauvignon Blanc recommended)

Dairy & Fats

  • 4 Tablespoons butter
  • 1 cup freshly grated Parmesan cheese

Produce & Aromatics

  • 1 shallot, minced
  • 4 cloves garlic, pressed or minced
  • 1 cup asparagus, chopped into 1” pieces

Proteins

  • 1 lb 16/20 count jumbo shrimp, peeled and deveined

Grains & Staples

  • 1 1/2 cups arborio rice

Seasonings

  • Salt and freshly cracked black pepper, to taste

Instructions

  1. Heat the stock. Bring chicken stock to a boil in a medium saucepan over high heat. Once boiling, turn off the heat and cover with a lid to keep the stock hot throughout the cooking process.
  2. Sauté shallot and garlic. In a large 11-12” skillet over medium heat, melt the butter. Add the minced shallot and sauté for 2-3 minutes until softened. Add the garlic and cook for about 1 minute until very fragrant.
  3. Toast the rice. Add the arborio rice to the skillet and stir to coat the grains with butter. Cook, stirring constantly, for 1 minute to lightly toast the rice.
  4. Add wine and start adding stock. Pour in the white wine and stir slowly and continuously until it is almost completely absorbed by the rice. Begin adding 1/2 cup (one ladleful) of hot chicken stock at a time, stirring slowly and continuously until the liquid is nearly absorbed before adding the next ladle.
  5. Add asparagus. When you have about 4 ladlefuls of stock left to add, stir the chopped asparagus into the risotto. Continue adding stock and stirring.
  6. Add shrimp. When about 2 ladlefuls of stock remain, add the shrimp and keep stirring. Cook until the rice is tender and the shrimp are cooked through, about 35-40 minutes total cooking time. Note that if the rice is tender before all stock is used, you may not need to add it all.
  7. Finish and serve. Turn off the heat and stir in the grated Parmesan cheese. Season with salt and freshly cracked black pepper to taste. Serve the risotto immediately while hot and creamy.

Notes

  • Thicker asparagus stalks are preferred for this dish. If using very thin asparagus spears, add them later when there are only 3 ladlefuls of stock left to prevent overcooking.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Gluten Free

Find it online: https://recipesvibe.com/shrimp-and-asparagus-risotto-recipe/