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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.

Ingredients

Scale

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

Find it online: https://messykitchenmagic.com/shrimp-and-asparagus-risotto-recipe/