Go Back
–+ servings
Shrimp and Asparagus Risotto

Irresistibly Creamy Shrimp and Asparagus Risotto at Home

Indulge in a creamy Shrimp and Asparagus Risotto, a delightful dish featuring Arborio rice, fresh asparagus, and succulent shrimp.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 6.5 cups chicken stock use vegetable stock for vegetarian option
  • 3 tablespoons butter can substitute with olive oil
  • 1 shallot substitute with onion for a stronger flavor
  • 2 cloves garlic use fresh for best results
For the Risotto
  • 1 cup Arborio rice do not substitute with regular rice
  • 0.5 cup dry white wine can replace with additional stock for non-alcoholic option
For the Add-ins
  • 1 cup asparagus substitute with peas or broccoli spears
  • 1 pound shrimp can substitute with chicken or tofu
  • 0.5 cup parmesan cheese use pecorino as an alternative
For Garnishing
  • 0.25 cup fresh parsley can replace with chives or basil
  • to taste salt
  • to taste black pepper

Equipment

  • medium saucepan
  • large pan
  • Cutting board
  • Knife
  • measuring cups

Method
 

Step-by-Step Instructions
  1. Prepare the Stock by bringing 6.5 cups of chicken stock to a gentle boil and then keeping it warm.
  2. Chop 1 shallot and 2 cloves of garlic, and chop the asparagus into 1-inch pieces.
  3. In a large pan, melt 3 tablespoons of butter over medium heat and sauté the shallot for 2-3 minutes.
  4. Add 1 cup of Arborio rice to the pan and toast for 1 minute.
  5. Incorporate 0.5 cup of dry white wine and stir until mostly absorbed.
  6. Gradually add warm chicken stock in increments, stirring frequently for about 18-20 minutes.
  7. Add 1 cup of chopped asparagus when there's about 1 cup of stock left.
  8. With about 0.5 cup of stock remaining, gently fold in the shrimp and cook until just pink and opaque.
  9. Remove the pan from heat and stir in the remaining 1 tablespoon of butter and 0.5 cup of grated parmesan cheese.
  10. Season with salt and black pepper, garnish with fresh parsley, and serve immediately.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 55gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 150mgSodium: 700mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Stir in hot stock gradually and keep ingredients prepped for a smooth cooking process.

Tried this recipe?

Let us know how it was!