I made a very special recipe for you just in time for spring: Simple Shrimp and Asparagus Risotto is mouthwatering! Creamy and tender with the craveable flavors of garlic butter, parmesan cheese, and briny shrimp. If you’ve been hesitant to try your hand at making risotto, don’t be. If you can stir, you can make risotto — that’s all there is to it!
Watch How to Make It
Risotto is EASY!
Sure the rumors are partly true — yes, there is stirring involved in making risotto, about 30-40 minutes total, but risotto is NOT a fussy dish. It’s actually kind of foolproof, provided you don’t walk away to, idk, paint your nails, sort the mail, or mop peanut butter off the floor (thanks Cam, my man!) — all tasks I considered tackling while stirring this gorgeous dish. Hang tight though, and I promise it will be worth the effort. Stirring is actually what makes risotto risotto. Risotto is made with short grain arborio rice which releases its starch as it is slowly stirred and cooked in hot chicken stock. That’s it! No searing, no boiling – just stirring over medium heat until the rice is creamy and tender. That said, Shrimp and Asparagus Risotto is a fantastic recipe to get kids involved in making if they’re at an age where they can be around a hot stove/burner safely, because its extremely simple yet the results are outstanding. Truly it feels and looks and tastes like a restaurant-quality dish, plus the ingredients are all ones I usually have on hand in the fridge, pantry and freezer. Here’s what you’ll need…
Ingredients Needed
Chicken Stock: I prefer chicken stock over chicken broth because it gives the risotto extra flavor. Broth will do in a pinch though. Butter: Butter adds to the risotto’s creaminess and flavor. I always cook with salted butter. Shallot and Garlic: I like an offensive amount of fresh garlic in this dish – it plays SO well with butter – while shallots add depth of flavor. Arborio Rice: Risotto is made with starchy arborio rice, whose grains look like little oblong beads. I like Rice Select and Lundberg Family Farms brands. Dry White Wine: A generous splash of white wine adds to the complexity of this dish. I like sauvignon blanc or pinot grigio. Just don’t use anything sweet like a sweet riesling or moscato. If you don’t keep alcohol in the house, you can use a touch more chicken stock in its place. Asparagus: Chopped asparagus is added to this risotto as a nod to spring, plus the flavor pairs perfectly with shrimp. I prefer using stalks that aren’t pencil thin so they don’t overcook in the dish. Shrimp: Jumbo shrimp cook right in the hot risotto, lending a seafood flavor to the dish as they become tender and plump. I prefer 16/20 count jumbo shrimp (meaning there’s 16 – 20 shrimp in 1lb) though you can use what you like or have on hand. If you’re using shrimp that are smaller than jumbo, just know they’ll cook faster so you’ll want to add them near the very end of the risotto cooking process. Parmesan Cheese: Similar to the garlic, we’re going the offensive route with the amount of parmesan cheese added to the risotto at the very end! Parmesan cheese adds a savory salty flavor and MMM! It almost makes the Shrimp and Asparagus Risotto taste like mac and cheese (in a very good way!)
(Looking for more ways to enjoy shrimp and asparagus? Try my 15 minute Shrimp and Asparagus Skillet!)
Tips for Making Shrimp and Asparagus Risotto
Alrighty, press play on an audiobook and pour yourself a glass of wine (or maybe that’s just me?!) and let’s get to it!
How to Shrimp and Asparagus Risotto.
Start by bringing chicken stock to a boil in a saucepan then turn the heat off and place a lid on top to keep the stock hot. Then, in a large 11-12″ skillet next door, saute minced shallot and garlic in butter until the shallots are tender and the garlic is very fragrant.
Add arborio rice then stir to coat in the butter and cook for 1 minute while stirring.
To the rice add a big glug of white wine then stir until it’s nearly absorbed. This will happen pretty quickly, FYI. Choose a dry, non-sweet wine like pinot grigio or sauvignon blanc over a sweet moscato or riesling which would give the final dish a sweet note. Next add the hot chicken stock one ladleful (1/2 cup) at a time, stirring gently and constantly until the stock is nearly absorbed before adding the next ladleful. You’ll start to see the rice grains plumping and thickening more and more after each addition of stock.
When there’s roughly four ladlefuls of chicken stock left to be added, add chopped asparagus then continue stirring. Again, I prefer thicker asparagus spears over thin ones because they won’t overcook as easily.
When there’s two ladlefuls left add jumbo shrimp that have been peeled and deveined then continue to stir, stir, stir.
Once the rice is tender, and the shrimp and asparagus are cooked through, you’re done! Turn the heat off then stir in a mountain of freshly grated parmesan cheese, then taste and season with salt and pepper to taste.
Wasn’t that simple?! This Shrimp and Asparagus Risotto tastes and looks so elegant, yet I love that all the ingredients are everyday ones I always keep on hand, plus it’s so so very easy to make. Whether it’s your first time or 100th time making risotto, I hope you love this gorgeous, delicious dish – enjoy!
More Creamy Risotto Recipes
Easy Mushroom Risotto Sweet Corn Risotto Bacon, Leek and Mushroom Risotto Tomato Basil Risotto Shortcut Butternut Squash and Sage Risotto Chicken Piccata Risotto
Photos by Ashley McLaughlin Like this recipe? Share it with friends!
