Creamy Shrimp and Asparagus Risotto is easy to make with Arborio rice, sautéed shallot, white wine and simmered broth.
Make this easy to follow recipe and have comfort food in just 30 minutes. When Spring flavors like fresh asparagus and tender shrimp combine with creamy rice and parmesan you can’t go wrong.
Don’t let the thought of making risotto scare you off. It’s actually quite simple and just takes a little patience. With the correct kind of rice and warm broth, you can accomplish risotto in 20-30 minutes.
Arborio rice is a short grain Italian rice used in making risotto. It’s wider than your standard long grain rice and the perfect size for soaking up flavorful broth. Make sure to have a pot of warm broth ready while making your risotto. Warm broth will absorb better than cold and that is the goal, to slowly absorb all of our broth into those short little grains of rice.
Ingredients in Shrimp and Asparagus Risotto
- Shrimp – Use seasonal local shrimp or your favorite shrimp.
- Asparagus – Fresh asparagus, I prefer the slender ones.
- Arborio Rice – A short grain Italian rice found in most grocery stores.
- Shallot – Similar to an onion, but milder and sweeter.
- Chicken Broth – I use homemade or next best is Better Than Bouillon chicken broth.
- White Wine – What you have on hand, something you would drink…Pinot Grigio.
- Cream – Heavy cream or whipping cream.
- Parmesan Cheese – Freshly grated is my favorite.
- Other – Basil, red pepper flakes, butter and olive oil.
Related Recipes
Try these related recipes like Creamy Spring Pasta with Shrimp showcasing fresh garden peas and asparagus, Garlic Prawns & Blistered Tomatoes over creamy polenta or spicy Cajun Shrimp Carbonara with a fried green tomato and sweet corn.
Shrimp and Asparagus Risotto
Ingredients
Risotto:
- 1 cup arborio rice
- 2 tbsp butter divided
- 1 tbsp olive oil
- 5 cups chicken broth
- ½ cup white wine
- ½ cup shallot minced
- 2 tbsp heavy cream
- 1 cup parmesan fresh grated plus a little extra for garnish
Shrimp:
- 12 large shrimp peeled, deveined, but leave tails on
- 1 tbsp olive oil
- 1 tbsp shallot minced
- 1 pinch red pepper flakes
- 1 tbsp. butter
- 1 bunch asparagus cut into 2 inch pieces, blanched
- 1 tbsp basil torn
Instructions
Risotto:
- Heat 5 cups chicken broth in a pot and keep warm.
- Place cut asparagus in a small pan and cover with water. Cook over high heat until just fork tender. Remove asparagus to a bowl full of ice water. When fully cooled, drain and set aside.
- In a heavy bottom pan melt 1 tbsp. butter and 1 tbsp. olive oil over medium heat.
- Add shallot and cook for 1- 2 minutes until softened.
- Add rice and cook until it smells nutty, not browned, about 1-2 minutes.
- Add white wine and stir until absorbed.
- Turn heat down to medium low.
- Add 1 ladle of warm chicken broth to rice and stir until absorbed. Once absorbed, add another ladle of chicken broth and continue stirring. Keep adding broth and stirring, one ladle at a time until all of the broth has been used and absorbed into the rice.
- While you are slowly adding the broth to the rice, start cooking the shrimp. Heat a small pan on medium high. Add 1 tbsp. olive oil, then shrimp and shallot. Sauté for a minute on each side. Add blanched asparagus, red pepper flakes and 1 tbsp. butter to pan, toss to coat. Remove from heat and set aside.
- After about 20 -30 minutes, the broth should all be added. Stir in heavy cream, remaining 1 tbsp. butter, parmesan, shrimp and asparagus. Serve with freshly torn basil and more parmesan.
