Simple Shrimp and Asparagus Risotto is the kind of recipe that feels luxurious but comes together easily in your own kitchen. Imagine plump shrimp nestled in creamy, parmesan-infused rice with tender asparagus spears rich, flavorful, and perfectly balanced with a touch of lemon. It’s elegant enough for date night but simple enough for a weeknight dinner.
The first time I made this dish was on a Sunday night when I wanted something cozy yet light. The shrimp added a sweet, delicate flavor, the asparagus brought freshness and crunch, and the creamy risotto tied everything together like magic. It’s one of those recipes that makes you feel like a chef, even if all you did was stir, pour, and savor.
Why You’ll Love This Recipe
- Creamy & comforting: Rich risotto texture without being heavy.
- Fresh & bright: The asparagus and lemon keep it light and spring-like.
- One-pan meal: Everything cooks in one pot — easy cleanup!
- Restaurant-worthy: Tastes fancy but made with simple ingredients.
- Customizable: Works beautifully with peas, mushrooms, or scallops, too.
Ingredients You’ll Need
- 1 lb (450 g) medium shrimp, peeled and deveined
- 1 bunch (about 1 lb / 450 g) asparagus, trimmed and cut into 2-inch pieces
- 1 ½ cups (300 g) Arborio rice
- 4 cups (950 ml) chicken or vegetable broth, warmed
- 1 cup (240 ml) dry white wine (or use more broth)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 tbsp olive oil, divided
- 2 tbsp butter
- ½ cup (50 g) grated Parmesan cheese
- 1 tbsp lemon juice
- Zest of ½ lemon
- Salt and black pepper, to taste
- Fresh parsley, for garnish
Step-by-Step Instructions
Step 1: Prepare the Shrimp and Asparagus
Bring a small pot of salted water to a boil. Add the asparagus pieces and blanch for 2 minutes until bright green and tender-crisp. Remove and place in ice water to stop the cooking. Drain and set aside.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Season the shrimp with salt and pepper, then cook for 2–3 minutes per side, just until pink and opaque. Remove from the skillet and set aside.
Step 2: Start the Risotto Base
In a large pan or Dutch oven, heat 2 tablespoons of olive oil and the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 3 minutes. Stir in the garlic and cook for 30 seconds, just until fragrant.
Add the Arborio rice and stir for 1–2 minutes, letting it toast slightly and absorb some of the butter. This step helps create that perfect creamy texture later.
Step 3: Deglaze with Wine
Pour in the white wine (or broth) and stir until it’s mostly absorbed by the rice. This adds depth and a subtle tangy flavor that balances the richness.
Step 4: Gradually Add the Broth
Begin adding the warm broth one ladleful at a time, stirring often and letting the rice absorb the liquid before adding more. This slow process (about 20 minutes total) helps the rice release its natural starch, creating that silky risotto consistency.
Continue until the rice is tender and creamy with a slight bite in the center (al dente). You may not need all the broth, or you might need a little extra — adjust as you go.
Step 5: Add the Shrimp and Asparagus
When the rice is nearly done, stir in the blanched asparagus and cooked shrimp. Warm through for a minute or two.
Step 6: Finish with Cheese and Lemon
Remove from heat and stir in the Parmesan, lemon juice, and zest. Taste and season with salt and pepper as needed. The lemon lifts the flavors beautifully, making it fresh and balanced.
Step 7: Serve and Enjoy
Spoon the risotto into bowls and garnish with chopped parsley and extra Parmesan. Serve immediately while creamy and hot.
Chef’s Tips for Perfect Risotto
- Use Arborio or Carnaroli rice: These varieties release starch for that creamy texture.
- Keep the broth warm: Adding cold broth slows down cooking and affects consistency.
- Stir often, not constantly: Gentle stirring helps creaminess without overworking the rice.
- Cook shrimp separately: Prevents them from overcooking and turning rubbery.
- Add lemon at the end: Keeps the flavor bright and prevents bitterness.
Variations & Substitutions
- No wine? Use a splash of apple cider vinegar or extra broth.
- Add veggies: Peas, spinach, or mushrooms pair wonderfully with shrimp and asparagus.
- Make it cheesy: Stir in mascarpone or cream cheese for a richer texture.
- Vegan version: Use vegetable broth, olive oil, and skip the shrimp — add roasted veggies instead.
- Spicy twist: Add a pinch of chili flakes or drizzle with chili oil for gentle heat.
Serving Suggestions
This shrimp and asparagus risotto makes a complete meal on its own, but it also pairs beautifully with:
- A crisp green salad with lemon vinaigrette.
- Garlic bread or crostini for texture contrast.
- Chilled white wine like Sauvignon Blanc or Pinot Grigio.
- Light dessert like lemon sorbet or panna cotta to finish.
Common Mistakes to Avoid
- Adding too much liquid at once: Add gradually for the right consistency.
- Overcooking shrimp: They only need a few minutes — remove as soon as they’re pink.
- Skipping the toasting step: Toasting the rice deepens flavor and improves texture.
- Letting risotto sit too long: It thickens as it cools, so serve immediately.
- Skipping the lemon: It balances the creamy richness of the dish.
Storage & Make-Ahead Tips
- Refrigerate: Store leftovers in an airtight container for up to 2 days.
- Reheat: Warm gently on the stove with a splash of broth to loosen the texture.
- Do not freeze: Risotto loses its creaminess when frozen and thawed.
- Meal prep tip: Blanch the asparagus and cook the shrimp ahead; make the risotto base fresh.
Nutrition Facts (per serving, approx.)
- Calories: 460
- Protein: 30g
- Fat: 14g
- Carbohydrates: 52g
- Fiber: 3g
- Sodium: 580mg
- Calcium: 15% DV
Simple Shrimp and Asparagus Risotto
Equipment
- large sauté pan or Dutch oven for cooking the risotto
- Small pot for blanching asparagus
- Skillet for sautéing shrimp
- Ladle to add broth gradually
- Spatula or wooden spoon for stirring the risotto
- Zester for lemon zest
Ingredients
- 1 lb medium shrimp, peeled and deveined (450 g)
- 1 lb asparagus, trimmed and cut into 2-inch pieces (450 g)
- 1 ½ cups Arborio rice (300 g)
- 4 cups chicken or vegetable broth, warmed (950 ml)
- 1 cup dry white wine or more broth (240 ml)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 tbsp olive oil, divided
- 2 tbsp butter
- ½ cup grated Parmesan cheese (50 g)
- 1 tbsp lemon juice
- zest of ½ lemon
- salt and black pepper, to taste
- fresh parsley, for garnish
Instructions
- Blanch asparagus in boiling water for 2 minutes until tender-crisp. Transfer to ice water, drain, and set aside. Sauté shrimp in 1 tbsp olive oil for 2–3 minutes per side until pink and opaque. Remove and set aside.
- In a large pan, heat 2 tbsp olive oil and butter. Add onion and cook until translucent (3 min), then add garlic and sauté for 30 seconds.
- Add Arborio rice and stir for 1–2 minutes to toast lightly and absorb flavor.
- Deglaze with wine (or broth), stirring until absorbed by the rice.
- Add warm broth one ladle at a time, stirring until absorbed. Continue for ~20 minutes until rice is al dente and creamy. Adjust liquid as needed.
- Stir in shrimp and asparagus and cook for 1–2 minutes until warmed through.
- Remove from heat. Stir in Parmesan, lemon juice, and zest. Season to taste.
- Serve immediately. Garnish with parsley and extra Parmesan if desired.
Notes
Nutrition
Creamy, Fresh, and Comforting
Simple Shrimp and Asparagus Risotto is everything you want in a meal — creamy, comforting, yet light and refreshing thanks to the lemon and asparagus. It’s proof that elegant doesn’t have to mean complicated.
Make it once, and it’ll become your go-to recipe for special dinners, spring gatherings, or any night when you want something delicious and homemade. Serve it warm, pour a glass of wine, and enjoy a little restaurant magic right from your own kitchen.
