Shrimp and Asparagus Risotto Recipe

Introduction

Savor the creamy comfort of Shrimp and Asparagus Risotto, a delightful dish that marries tender shrimp with fresh asparagus and rich parmesan. This classic Italian-inspired recipe is perfect for a cozy dinner or impressing guests with minimal fuss.

Ingredients

• 6 cups chicken stock
• 4 tablespoons butter
• 1 shallot, minced
• 4 cloves garlic, pressed or minced
• 1½ cups arborio rice
• ½ cup dry white wine (pinot grigio or sauvignon blanc recommended)
• 1 cup asparagus, chopped into 1-inch pieces
• 1 lb 16/20 count jumbo shrimp, peeled and deveined
• 1 cup freshly grated parmesan cheese
• Salt and freshly cracked black pepper, to taste

Instructions

1. Step 1: Bring the chicken stock to a boil in a medium saucepan over high heat. Once boiling, turn off the heat and cover to keep the stock hot.
2. Step 2: Melt the butter in a large 11-12 inch skillet over medium heat. Add the minced shallot and sauté until softened, about 2-3 minutes. Add the garlic and sauté until fragrant, about 1 minute more.
3. Step 3: Stir in the arborio rice to coat with butter. Cook, stirring constantly, for 1 minute. Pour in the white wine and stir slowly until it is nearly absorbed.
4. Step 4: Add ½ cup (one ladle) of the hot chicken stock to the rice. Stir slowly and constantly until the liquid is almost fully absorbed. Continue adding the stock ½ cup at a time, stirring continuously and letting it absorb before adding more.
5. Step 5: When about four ladlefuls of stock remain, stir in the chopped asparagus. Continue cooking and stirring as before.
6. Step 6: With about two ladlefuls of stock left, add the shrimp and stir. Cook until the rice is tender and the shrimp are fully cooked. This process should take 35-40 minutes. If the rice becomes tender before using all the stock, feel free to stop adding more.
7. Step 7: Remove the skillet from heat. Stir in the freshly grated parmesan cheese, then season with salt and freshly cracked black pepper to taste. Serve the risotto immediately for the best texture and flavor.

Tips & Variations

• Use homemade chicken stock or low-sodium store-bought to control flavor and salt levels.
• For a vegetarian version, replace chicken stock with vegetable stock and omit shrimp. Add sautéed mushrooms or zucchini for extra texture.
• Try swapping asparagus with peas or green beans depending on the season.
• Stir gently but consistently to release the rice’s starch, which creates the risotto’s signature creaminess.

Storage

Store any leftover risotto in an airtight container in the refrigerator for up to 2 days. To reheat, add a splash of water or broth and warm gently on the stove while stirring to restore creaminess. Risotto is best enjoyed fresh but reheats well with care.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Thaw them completely before cooking and pat dry to prevent excess moisture, which can affect the risotto’s texture.

What if I don’t have white wine on hand?

If you don’t have white wine, you can substitute with an equal amount of additional chicken stock or a splash of white wine vinegar diluted with water. This will maintain acidity without overpowering the dish.

Shrimp and Asparagus Risotto Recipe

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4.5 from 98 reviews

This Shrimp and Asparagus Risotto is a creamy, comforting Italian classic combining tender jumbo shrimp and fresh asparagus with Arborio rice cooked slowly in chicken stock and white wine. Enhanced with shallots, garlic, butter, and freshly grated parmesan cheese, this dish boasts rich flavors perfect for a sophisticated weeknight dinner or special occasion.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Stock and Broth

• 6 cups chicken stock

Vegetables and Aromatics

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

Seafood

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

Rice and Cheese

• 1–1/2 cups Arborio rice
• 1 cup freshly grated parmesan cheese

Liquids and Fats

• 4 Tablespoons butter
• 1/2 cup dry white wine (Pinot Grigio or Sauvignon Blanc recommended)

Seasonings

• Salt, to taste
• Freshly cracked black pepper, to taste

Instructions

1. Boil stock: Bring 6 cups of chicken stock to a boil in a medium saucepan over high heat. Once boiling, reduce heat to low or turn it off and cover with a lid to keep the stock hot throughout the cooking process.
2. Sauté aromatics: In a large 11-12” skillet, melt 4 tablespoons of butter over medium heat. Add the minced shallot and sauté for 2-3 minutes until softened. Add the pressed garlic and cook for another minute until fragrant, stirring frequently to prevent burning.
3. Cook rice initially: Stir 1.5 cups Arborio rice into the skillet to coat it in butter. Cook and stir continuously for 1 minute to toast the rice lightly.
4. Add wine and start stock additions: Pour in 1/2 cup dry white wine and stir slowly and continuously until it’s nearly absorbed by the rice, which will happen quickly. Then, begin adding the hot chicken stock in 1/2 cup (one ladle) increments, stirring slowly but constantly and waiting until each addition is nearly absorbed before adding the next.
5. Add asparagus and shrimp gradually: When approximately four ladles of stock remain, add the chopped asparagus to the risotto, continuing to stir and cook. When only two ladles of stock remain, add the peeled and deveined jumbo shrimp.
6. Finish cooking risotto: Continue stirring and cooking until the rice is tender and creamy, and the shrimp are cooked through. The total cooking time from the first stock addition should be about 35-40 minutes. If the rice is tender before all stock is added, you may stop adding more stock.
7. Finish and serve: Turn off heat, stir in 1 cup freshly grated parmesan cheese, and season with salt and freshly cracked black pepper to taste. Serve the risotto immediately for best texture and flavor.

Notes

• Use a dry white wine like Pinot Grigio or Sauvignon Blanc for the best flavor balance in your risotto.
• Keep the chicken stock hot throughout cooking to ensure even absorption and cooking of the rice.
• Stirring frequently but gently is key to achieving the creamy texture characteristic of risotto.
• If you can’t find jumbo shrimp, large shrimp (16/20 count) are a good substitute.
• Feel free to adjust seasoning based on personal preference, but parmesan cheese adds saltiness so season carefully.
• Serve risotto immediately as it thickens and loses creaminess as it cools.

Keywords: Shrimp risotto, asparagus risotto, Italian dinner, seafood risotto, creamy risotto recipe