Shrimp and Asparagus Risotto

Creamy, savory, and filled with springtime flavors, this Shrimp and Asparagus Risotto is a comforting yet elegant dish that’s perfect for a weeknight dinner or a special occasion. With tender shrimp, crisp asparagus, and perfectly cooked Arborio rice in a rich Parmesan-laced broth, every bite is smooth, flavorful, and satisfying.

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Why You’ll Love This Recipe
One-Pan Wonder – A complete meal cooked in a single pan
Creamy and Luxurious – Traditional risotto texture without being heavy
Fresh & Flavorful – Asparagus and lemon add brightness to every bite
Perfectly Balanced – Comfort food meets coastal freshness
Impressively Easy – Elegant results with simple ingredients

Ingredients You’ll Need

For the Risotto Base:
1 tablespoon olive oil
1 tablespoon butter
1 small onion, finely chopped
2 cloves garlic, minced
1 cup Arborio rice
½ cup white cooking broth (or use a splash of lemon broth)
4 cups low-sodium chicken or vegetable broth (kept warm in a saucepan)
½ teaspoon salt
¼ teaspoon black pepper

For the Shrimp & Asparagus:
1 lb raw shrimp, peeled and deveined
1 bunch asparagus, trimmed and cut into 1-inch pieces
1 tablespoon olive oil
Salt and pepper to taste
Zest and juice of ½ lemon

To Finish:
½ cup grated Parmesan cheese
1 tablespoon butter
Chopped fresh parsley or basil for garnish

Tools You’ll Need
Large skillet or sauté pan
Ladle
Wooden spoon or spatula
Saucepan for warming broth
Zester or fine grater
Cutting board and knife

Step-by-Step Instructions

Step 1: Sauté Aromatics
Heat olive oil and butter in a large skillet over medium heat
Add onion and cook for 3–4 minutes until soft
Stir in garlic and cook 1 minute until fragrant

Step 2: Toast the Rice
Add Arborio rice and stir to coat with oil and butter
Cook for 1–2 minutes until rice turns slightly translucent at the edges

Step 3: Deglaze and Stir In Broth
Pour in white cooking broth and stir until absorbed
Add warm broth one ladle at a time, stirring constantly
Allow each addition to absorb before adding more
Continue for 20–25 minutes until rice is tender and creamy

Step 4: Cook Asparagus and Shrimp
While risotto cooks, heat olive oil in a separate pan
Sauté asparagus for 2–3 minutes until tender but crisp
Add shrimp, season with salt and pepper, and cook for 2–3 minutes per side until pink
Stir in lemon zest and juice, then remove from heat

Step 5: Finish the Risotto
When the rice is cooked and creamy, stir in Parmesan and butter
Gently fold in cooked shrimp and asparagus
Season with salt and pepper to taste

Step 6: Serve and Garnish
Spoon risotto into bowls and top with fresh parsley or basil
Serve immediately with extra Parmesan on the side

Tips for the Creamiest Risotto
Use warm broth – Keeps cooking consistent and creamy
Stir constantly – Releases the rice’s starches for a silky finish
Add shrimp at the end – Prevents overcooking and keeps them tender
Taste as you go – Adjust salt, lemon, and Parmesan to your liking

Serving Suggestions
Serve with crusty bread or garlic toast
Pair with a crisp side salad with lemon vinaigrette
Drizzle with a little truffle oil or chili oil for added depth
Finish with cracked black pepper and a wedge of lemon

How to Store and Reheat

Storing:
Refrigerate leftovers in an airtight container for up to 3 days

Reheating:
Add a splash of broth or water and reheat gently on the stovetop
Stir constantly to maintain the creamy texture
Microwave in short bursts, stirring in between

Freezing:
Not recommended—risotto is best fresh, as freezing changes its texture

Frequently Asked Questions

Can I use frozen shrimp?
Yes! Just thaw and pat dry before cooking

Can I use long grain rice?
No—use Arborio or another short-grain variety for true risotto texture

What if I don’t have white cooking broth?
Use more warm stock and a splash of lemon juice instead

Can I make this vegetarian?
Yes—skip the shrimp and use vegetable broth. Add mushrooms or peas for extra flavor

How do I know when risotto is done?
The rice should be al dente—tender with a slight bite—and the consistency creamy but not soupy

Final Thoughts
This Shrimp and Asparagus Risotto is light, flavorful, and deliciously creamy. With just a handful of ingredients and a little bit of love, you’ll have a restaurant-quality dish that’s perfect for any night of the week. Fresh, comforting, and beautiful on the plate—it’s a must-make for seafood and risotto lovers alike.

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Cuisine: Italian-Inspired

Nutritional Information (Per Serving, serves 4):
Calories: 410 | Protein: 29g | Carbohydrates: 36g | Fat: 17g | Fiber: 3g | Sodium: 560mg

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