Description

Creamy, savory, and full of springtime freshness, this Shrimp and Asparagus Risotto is a comforting yet elegant dish that’s easier to make than you might think. Juicy, tender shrimp and crisp asparagus tips are folded into velvety Arborio rice cooked slowly with garlic, onion, and Parmesan. It’s the perfect one-pot meal for cozy nights, dinner parties, or when you’re craving something restaurant-worthy right at home.

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Ingredients

For the Risotto:
1 cup Arborio rice
1 tablespoon olive oil
1 tablespoon unsalted butter
1 small onion, finely diced
2 garlic cloves, minced
½ cup dry white cooking broth or low-sodium chicken broth
4 cups low-sodium chicken or vegetable broth, kept warm
½ teaspoon salt (or to taste)
¼ teaspoon black pepper

For the Shrimp and Asparagus:
1 lb raw shrimp, peeled and deveined
1 bunch asparagus, trimmed and cut into 1-inch pieces
1 tablespoon olive oil
Salt and pepper to taste
Zest and juice of ½ lemon

To Finish:
½ cup grated Parmesan cheese
1 tablespoon butter (for richness)
Fresh parsley or basil, chopped (for garnish)

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Instructions

Step 1: Sauté the Aromatics
In a large skillet, heat olive oil and butter over medium heat
Add diced onion and cook for 3–4 minutes until softened
Add minced garlic and stir for 1 minute until fragrant

Step 2: Toast the Rice
Add Arborio rice to the pan and stir for 2 minutes until edges are translucent
Pour in the white cooking broth and stir until it’s mostly absorbed

Step 3: Add Broth Gradually
Add warm broth one ladleful at a time, stirring frequently
Wait until most of the liquid is absorbed before adding the next ladle
Continue this process for about 20–25 minutes, until the rice is creamy and al dente

Step 4: Cook the Asparagus and Shrimp
While the risotto is cooking, heat olive oil in a separate skillet
Add asparagus and cook for 2–3 minutes until just tender
Add shrimp and season with salt and pepper
Cook for 2–3 minutes per side, until shrimp are pink and opaque
Add lemon zest and juice, then remove from heat

Step 5: Finish the Risotto
When the rice is creamy and cooked through, stir in Parmesan and 1 tablespoon of butter
Gently fold in the cooked shrimp and asparagus
Taste and adjust with more salt, pepper, or lemon juice as needed

Step 6: Garnish and Serve
Spoon into bowls and top with chopped fresh herbs
Serve immediately with extra Parmesan on the side

Notes

Use Arborio rice – It’s the key to that creamy consistency
Warm your broth – Cold broth slows cooking and affects texture
Stir often – Helps release starch and keep rice from sticking
Don’t overcook the shrimp – Add them at the end to keep them tender
Adjust seasoning – Lemon, Parmesan, and herbs add brightness and depth

Prep Time: 10 minutes
Cook Time: 30 minutes
Cuisine: Italian