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Simple Shrimp and Asparagus Risotto

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A delightful risotto featuring creamy arborio rice, succulent shrimp, and crisp asparagus, perfect for any cozy dinner.

Ingredients

Scale
  • 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

Instructions

  1. Prepare the Chicken Stock: Bring the chicken stock to a boil in a medium saucepan. Turn off the heat, cover, and keep warm.
  2. Melt the Butter: Melt the butter in a large (11–12 inch) skillet over medium heat.
  3. Sauté the Shallots: Add the shallot and cook for 2-3 minutes until softened.
  4. Add Garlic: Add the garlic and cook for 1 minute more until fragrant.
  5. Toast the Arborio Rice: Add the arborio rice, stirring to coat it in the butter. Cook for 1 minute.
  6. Pour in the White Wine: Pour in the white wine and stir continuously until almost fully absorbed.
  7. Add the Chicken Stock: 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.
  8. Incorporate the Asparagus: When about 4 additions of stock remain, add the asparagus and continue the process.
  9. Add the Shrimp: 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.
  10. Finish with Parmesan: Remove from heat and stir in the Parmesan. Season with salt and black pepper to taste. Serve immediately.

Notes

Risotto is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, adding a splash of chicken stock or water to bring back that creamy texture.

Nutrition

Find it online: https://ameliasweets.com/2026/05/08/easy-shrimp-asparagus-risotto/

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