Perfect for special occasions but easy enough for a weeknight my recipe for Shrimp and Asparagus Risotto is a dinner that’s delicious and impressive. Creamy and luxurious, my risotto with shrimp and asparagus is simple to make and great for date night.
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What kind of rice to use for risotto
The first step is starting out with the right kind of rice. You want a short grain Italian rice, these kinds of rice have a lot of starch that gets released during the cooking process giving risotto it’s signature creamy texture. Long grain rices like jasmine and basmati, while delicious, don’t have enough starch for making risotto. Arborio is the most common type of risotto rice and is widely available in most supermarkets. Vialone Nano, grown in the Veneto region of Italy, makes a velvety risotto thanks to its high starch content. Carnaroli, known as the king of risotto rice, is prized by chefs for luxurious texture and rich flavor.
Risotto is a highly versatile dish that goes with a wide vareity of flavors and this risotto with shrimp and asparagus is just the start. For other delicious risotto recipes check out my Risotto with Smoked Salmon and Peas and Butternut Squash and Mushroom Risotto. If you’d like more easy Italian dinners be sure to take a look at my Pasta Primavera with Shrimp, Pasta with Asparagus and Mushrooms and Creamy Pasta with Prosciutto and Peas!
Ingredients
- Chicken broth
- Olive oil
- Onion
- Garlic
- Arborio rice
- Kosher salt
- White wine
- Parmesan cheese
- Lemon juice
- Kosher salt
- Asparagus
- Shrimp, peeled and deveined
How to make risotto
Making a good risotto is all about the technique. Warm the chicken broth in a small saucepan over low heat while you prep the other ingredients. Heat the olive oil in a large skillet over medium heat. Add in the diced onion and minced garlic and saute for 5 minutes or until onion is translucent. Add the rice and saute for 2 minutes or until slightly toasted.
Pour in the wine and stir slowly until it’s almost absorbed. Add in chicken broth one ladle at a time, slowly stirring until absorbed each time. This will take about 25 minutes allowing the risotto to release it’s starch and acheive it’s signature creamy texture.Stir in the grated parmesan cheese, lemon juice and salt until the cheese has melted. Add shrimp and asparagus and cook for 3-4 minutes ensuring shrimp are thoroughly cooked. Serve as desired.
If you like this Shrimp and Asparagus Risotto be sure to take a look at some of my other recipes!
Asparagus Puff Pastry Tart with Ricotta
Dijon Mustard Roasted Asparagus
If you make this Shrimp and Asparagus Risotto please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Youtube, Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Shrimp and Asparagus Risotto
Equipment
- 1 large skillet
- 1 small saucepan
Ingredients
- 4 cups chicken broth
- 2 tbsp olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 cup Arborio rice
- 1 /2 cup dry white wine
- 1 cup Parmesan cheese shredded
- 1 tsp lemon juice
- 1 tsp salt
- 1 pound shrimp peeled and deveined
- 2 cups asparagus sliced
Instructions
- Warm the chicken stock in a small saucepan over low heat while you prep the other ingredients.
- Heat the olive oil in a large skillet over medium heat. Add in the diced onion and minced garlic and saute for 5 minutes or until onion is translucent. Add the rice and saute for 2 minutes or until slightly toasted.
- Pour in the wine and stir slowly until it's almost absorbed. Add in chicken broth one ladle at a time, slowly stirring until absorbed each time. This will take about 25 minutes allowing the risotto to release it's starch and acheive it's signature creamy texture.
- Stir in the grated parmesan cheese, lemon juice and salt until the cheese has melted. Add shrimp and asparagus and cook for 3-4 minutes ensuring shrimp are thoroughly cooked. Serve as desired.
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Lillie says
I’ve been fascinated by risotto and its creamy, flavorful nature. Love that this uses all that white wine!
Brianna says
A little for the dish and a little for the cook!
Sabine says
I love a good risotto. And the combination of the risotto with shrimps sound really delicious. It’s creating a great and tasty dish with just a few ingredients. Love it!
Brianna says
Simple and delicious!
Rhonda Albom says
So many fabulous flavours on their own, I can’t wait to put them together. I love rice, shrimp, garlic, onion and asparagus.
Brianna says
Really can’t go wrong!
tiff says
I’ve always wanted to try making risotto at home! I will have to order these groceries and try it out this weekend!
Amanda says
This sounds so amazing!! Saving it 🙂
Luis @Wok for Cooking says
Hi,
This is a fantastic post for risotto with shrimp and asparagus with good recipe and instruction. Thank you for this share with us.
Maria says
This recipe is delicious! I added the asparagus earlier on in the recipe around 10 minutes before completion and the shrimp about 5 minutes. I’m glad I did this as I think it would have been difficult to “cook” them properly at the cheese stage. At any rate, it turned out perfectly and I will definitely make again.
Brianna Simmons says
Thank you for this great review, I’m so glad you like the recipe!