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Shrimp and Asparagus Risotto

Creamy Shrimp and Asparagus Risotto is easy to make with Arborio rice, sautéed shallot, white wine and simmered broth.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Seafood
Keyword: Arborio Rice, Creamy Rice, easy risotto, One Dish Rice Dinner, risotto, Shrimp and Rice, Shrimp risotto, Spring Recipe
Servings: 4



  • 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


  • 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



  • 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.