Simple Shrimp and Asparagus Risotto

This Simple Shrimp and Asparagus Risotto is a creamy, flavorful rice dish made with tender arborio rice, fresh asparagus, and jumbo shrimp. Cooked slowly with warm chicken stock and finished with Parmesan, this easy risotto is perfect for weeknight meals, seafood dinners, or special occasions. It delivers a rich texture, balanced flavors, and a reliable method for achieving classic Italian-style risotto at home.

Ingredients

• 6 cups chicken stock
• 4 Tablespoons butter
• 1 shallot, minced
• 4 cloves garlic, minced or pressed
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine (Pinot Grigio or Sauvignon Blanc recommended)
• 1 cup asparagus, cut into 1-inch pieces
• 1 lb jumbo shrimp (16/20 count), peeled and deveined
• 1 cup freshly grated Parmesan cheese
• Salt and freshly cracked black pepper

Directions

1. Bring the chicken stock to a boil in a medium saucepan. Turn off the heat, cover, and keep warm.
2. Melt the butter in a large (11–12 inch) skillet over medium heat. Add the shallot and cook for 2–3 minutes until softened. Add the garlic and cook for 1 minute more until fragrant.
3. Add the arborio rice, stirring to coat it in the butter. Cook for 1 minute.
4. Pour in the white wine and stir continuously until almost fully absorbed.
5. Add 1/2 cup of warm chicken stock and stir slowly until nearly absorbed. Continue adding stock 1/2 cup at a time, stirring constantly, allowing each addition to absorb before adding the next.
6. When about 4 additions of stock remain, add the asparagus and continue the process.
7. When about 2 additions of stock remain, add the shrimp. Stir and cook until the shrimp are pink and the rice is tender. The full cooking time will be about 35–40 minutes. You may not need all the stock.
8. Remove from heat and stir in the Parmesan. Season with salt and black pepper to taste. Serve immediately.

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Tips

• Keep the stock hot throughout cooking for the best risotto texture.
• Stir continuously to promote creaminess and prevent sticking.
• Add shrimp toward the end to avoid overcooking.
• Use freshly grated Parmesan for optimal melting and flavor.

Variations and Substitutions

• Substitute vegetable stock for a lighter version.
• Swap shrimp for scallops or cooked chicken.
• Add peas, mushrooms, or spinach for extra vegetables.
• Replace wine with additional stock if preferred.

FAQs

Can I make risotto ahead of time?
Risotto is best served immediately, but you can par-cook it and finish later if needed.

Can I use frozen shrimp?
Yes. Thaw fully and pat dry before adding.

Why is my risotto too thick?
Add a splash of warm stock to loosen before serving.

Serving Suggestions

• Serve with a crisp green salad.
• Pair with roasted asparagus or garlic bread.
• Add lemon wedges for brightness.
• Serve in shallow bowls to showcase the creamy texture.

Why You’ll Love This Recipe

• Creamy risotto with tender shrimp and fresh asparagus.
• Elegant but approachable for weeknights or special dinners.
• Uses simple ingredients with restaurant-style results.
• Naturally gluten-free and easy to customize.