Risotto is one of those dishes that seems extra fancy and fussy but really is pretty simple. When spring rolls around I buy all that beautiful asparagus and put it in everything and this risotto is no different. Add in some shrimp and you’ve got a fantastic dinner any night of the week. This risotto with shrimp and asparagus may just become your new go-to date night meal.
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What kind of rice to use when making 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.
How to make risotto
Making risotto is all about the process. After sauteing the onion and garlic you want to add the rice and toast it for a bit of nuttiness. Add a bit of wine (maybe pour a glass for yourself ) and start to stir. Once the liquid has been absorbed you will repeat this process, slowly adding a ladle of warm chicken stock and stirring to release the starch as the rice cooks. Once the rice has cooked and is creamy add the finishing touches, in this case shrimp, asparagus and a good dose of Parmesan.
Voila! A fancy restaurant meal made right in your own kitchen.
If you like this Shrimp and Asparagus Risotto be sure to take a look at some of my other recipes!
Creamy Pasta with Asparagus and Mushrooms
Asparagus Puff Pastry Tart with Ricotta
Dijon Mustard Roasted Asparagus
Creamy Polenta with Lemon Shrimp and Artichokes
Caprese Orzo Skillet with Shrimp
Roasted Carrots with Honey and Thyme
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 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!
Risotto with Shrimp and Asparagus
Equipment
- 1 large skillet
- 1 small saucepan
Ingredients
- 4 cups chicken broth
- 2 tbsp olive oil
- 1 onion diced
- 2 cloves garlic minced
- 1 cup Arborio rice
- 1/4 tsp salt
- 1 /2 cup dry white wine
- 2 cups asparagus sliced
- 1/2 pound shrimp peeled and deveined
- 1/2 cup Parmesan cheese shredded
Instructions
- Heat 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 the onion and garlic and saute for 5 minutes or until onion is translucent. Add the rice and saute for 3 minutes.
- Add wine and slowly stir until it's almost absorbed. Add chicken broth 1 ladle at a time, slowly stirring until absorbed each time. This will take about 25 minutes and the risotto will have it's trademark creamy texture.
- Stir in salt and Parmesan cheese. Add shrimp and asparagus and cook for 3-4 minutes ensuring shrimp are thoroughly cooked.
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.