Simple Shrimp and Asparagus Risotto
This creamy shrimp and asparagus risotto is rich, comforting, and packed with spring flavor. Plump shrimp, tender asparagus, parmesan, and a touch of lemon make this elegant dish perfect for both weeknights and special occasions.
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
Use warm broth and stir gently for a creamy texture. Toasting the rice deepens flavor, and adding lemon at the end keeps it fresh. Serve immediately for best results — risotto thickens as it sits.
Nutrition
Calories: 460kcalCarbohydrates: 52gProtein: 30gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 180mgSodium: 580mgPotassium: 440mgFiber: 3gSugar: 3gVitamin A: 520IUVitamin C: 11mgCalcium: 150mgIron: 2.8mg
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