If you are a lover of cooking shows, like I am, then you inevitably have come across an episode where a chef was trying to properly execute a risotto dish. The chef usually has either too little time or some other kind of constraint. All the while, judges and/or other chefs are muttering under the breath about how difficult risotto is or how much care and time it takes to make. It’s hilarious. And intimidating. Every time that I make a risotto, I half-imagine Gordon Ramsay standing behind me shaking his head at every move I make. But I feel pretty confident that ol’ Gordon would be on board with this Shrimp & Asparagus Risotto.

A proper risotto definitely does take some love and dedication. It certainly cannot be rushed. Because if you rush it, you’ll compromise the creamy texture that it’s known for. At that point, you’re basically just eating poorly cooked rice.

I make a lot of risotto. Risotto on a Monday night? Sure, why not? That’s just how we roll. And this Shrimp & Asparagus Risotto is, without a doubt, our favorite. I tell my husband that I’ve spoiled us all!

Shrimp & Asparagus Risotto Cooking Tips:

The broth should be warmed (or at the very least- room temperature) when adding to the risotto. The broth should never be cold. Having a warm broth will help regulate the temperature of the risotto more. You can warm in the microwave (in 30 second intervals) or heat in a saucepan over low until ready to use (👈🏻 this is what I recommend)
Cook the shrimp and asparagus while the risotto is cooking. You really cannot stray far from the pan while risotto is cooking, so you might as well multi-task. Please feel free to cook the shrimp and asparagus in advance if you’d prefer.
The risotto should be cooked over a medium heat. Medium. You don’t want to boil off the liquid too soon or the texture of the rice will be off. Stir every few minutes and let the risotto take it’s time.
With the addition of the last cup of broth, don’t cook the risotto until it has completely absorbed it. Leave a little broth still in the pan and remove from the heat. Add the parmesan cheese, letting it soak up the remaining broth, and keeping a creamy consistency.

To plate the risotto-

Stir the cooked asparagus into the finished risotto. Divide the risotto into 4 bowls. Then divide the cooked shrimp among the four bowls, placing on top of the risotto. Top with a little extra grated parmesan cheese and some fresh chopped parsley. Serve with lemon wedges.

Enjoy!

These are the recommended products that I used to make this delicious recipe! These are not only products that I use, but products that I love.

Shrimp & Asparagus Risotto

A meal so delicious that it will make you feel like you are dining at a fancy restaurant. This Shrimp & Asparagus Risotto is creamy, dreamy, and unforgettable.

Prep Time 10

Cook Time 30

Total Time 40

Servings 4 Servings

Author Maggie @ Cupcakes and Sarcasm

Ingredients

For Marinating the Shrimp-

1 LB Shrimp, peeled and deveined (optional: tails removed)
Juice of 1 Lemon
1 Tsp Lemon Zest
2 Tbsp Olive Oil
2 Garlic Cloves, finely minced
1 Tsp Crushed Red Pepper Flakes
1 Tbsp Fresh Parsley, chopped

For the Asparagus-

1/2 Tbsp Olive Oil
1 Asparagus Bunch, ends trimmed and cut into 1” pieces
Pinch of Crushed Red Pepper Flakes
Salt and Pepper

For the Risotto-

1 Tbsp Unsalted Butter
1/2 Tbsp Olive Oil
1 Cup Arborio Rice
1/2 Medium White Onion, finely diced
2 Garlic Cloves, minced
1/2 Cup White Wine (May substitute with extra broth)
4 Cups Low-Sodium Chicken Broth See notes above
1/2 Cup Parmesan Cheese, fresh and finely grated + More for serving

For Serving-

Lemon Wedges
Fresh Parsley, chopped

Instructions

To marinate the shrimp- Place the shrimp, 2 TBSP of olive oil, 1 TBSP chopped parsley, 2 Tbsp minced garlic, lemon juice, zest and 1 tsp crushed red pepper into a medium-sized bowl. Stir to coat, cover, and refrigerate for 20 minutes.
Heat 1/2 TBSP of olive oil in a large pan over medium-high heat and cook your asparagus. Season the asparagus with salt, pepper, and 1/2 tsp crushed red pepper flakes. Cook for about 3-5 minutes until asparagus is bright green and crisp-tender. Remove from pan to a bowl and set aside.
Now start the risotto. Add 1 TBSP unsalted butter and 1/2 TBSP olive oil to the large pan over medium heat. Add the onion and cook until soft, about 2 minutes. Add the garlic and cook until fragrant, about 30 seconds.
Add the Arborio rice to the skillet and stir to coat. You want to just lightly toast the rice, do not brown it. Toast for about 1-2 minutes.
Add the white wine to the skillet and stir occasionally until the rice has absorbed the wine. Then begin adding the warm chicken broth ONE CUP at a time. Stir the rice occasionally while it absorbs the broth. Do not rush this process. Will take about 5-7 minutes for each addition of broth.
While the risotto is cooking, heat a grill pan to medium-high heat. Remove shrimp from the marinade, discarding excess marinade. Cook shrimp about 2-3 minutes per side, depending on the size of shrimp. Remove cooked shrimp from pan and set aside.
Back to the Risotto- When your last cup of broth is mostly absorbed, remove the skillet from the heat and stir in the Parmesan cheese. Next, stir in the cooked chopped asparagus. Divide the risotto amongst 4 bowls and top with grilled shrimp. Top with fresh chopped parsley and a little more freshly shaved parmesan. Serve with lemon wedges. Enjoy!