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Risotto is one of those dishes that feels indulgent and luxurious while being humble at heart. Originating from Northern Italy, risotto is a creamy rice dish made by gradually stirring warm broth into starchy rice, coaxing it into a velvety, comforting meal.
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This Shrimp and Asparagus Risotto combines the briny sweetness of shrimp with the earthy freshness of asparagus. It’s a springtime favorite, perfect for a special dinner or a romantic night in. The creamy texture of the rice is enhanced with butter, Parmesan cheese, and a touch of lemon zest, all of which bring out the natural flavors of the shrimp and asparagus beautifully.
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If you’ve never made risotto before, don’t worry. While it does require some attention and stirring, it’s not as intimidating as it sounds. With this detailed guide, you’ll feel like a seasoned home chef. Whether you’re cooking for your family or trying to impress guests, this dish brings restaurant-quality elegance to your table.
Step-by-Step Instructions
Step 1: Prepare the Broth
Begin by warming your broth in a medium saucepan over low heat. Keep it warm throughout the cooking process. This is key: adding cold broth to the risotto will slow down the cooking and may cause the rice to cook unevenly.
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Step 2: Sauté the Aromatics
In a large sauté pan or deep skillet, heat 2 tablespoons of butter and the olive oil over medium heat. Once melted, add the diced onion. Sauté until translucent, about 4–5 minutes. Add the minced garlic and cook for another 30 seconds, just until fragrant.
Step 3: Toast the Rice
Add the Arborio rice directly to the pan with the onion and garlic. Stir it constantly for 1–2 minutes. This toasting step coats the rice in oil and enhances the nutty flavor, which is characteristic of good risotto.
Step 4: Deglaze with Wine
Pour in the white wine and stir. The rice will sizzle as it absorbs the wine. Keep stirring until the wine is almost completely evaporated—this adds acidity and depth to the dish.
Step 5: Gradually Add Broth
Start ladling in warm broth, one ladle (or about ½ cup) at a time. Stir frequently and wait until the liquid is mostly absorbed before adding more. This step should take around 20–25 minutes in total.
Why stir constantly? Stirring helps release the starch from the rice, which creates the creamy texture risotto is known for. It also ensures the rice cooks evenly.
Step 6: Cook the Asparagus
While the risotto is cooking, bring a small pot of salted water to a boil. Add the asparagus pieces and blanch them for 2–3 minutes, until bright green and just tender. Drain and immediately transfer to an ice bath (a bowl of cold water and ice) to stop the cooking and preserve color. Set aside.
Step 7: Cook the Shrimp
In a separate pan, heat 1 tablespoon of olive oil over medium-high heat. Season the shrimp with salt, pepper, and a touch of lemon juice. Sauté for 2–3 minutes per side, or until pink and opaque. Remove from heat and set aside. Don’t overcook!
Step 8: Finish the Risotto
Once the rice is tender with a slight bite (al dente) and has a creamy consistency, it’s ready. Remove from heat and stir in the remaining 2 tablespoons of butter, the Parmesan cheese, lemon zest, and a splash of lemon juice. Taste and season with salt and pepper as needed.
Step 9: Add the Shrimp and Asparagus
Gently fold in the cooked shrimp and asparagus. Let them warm in the risotto for a minute or two before serving.
Presentation Tips
A beautifully presented risotto makes a difference:
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Spoon risotto into shallow bowls.
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Garnish with a few whole shrimp on top.
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Sprinkle extra Parmesan and a little lemon zest.
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Add a touch of chopped fresh parsley or chives.
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A drizzle of good olive oil or a light grind of black pepper adds a nice touch.
Serve immediately while hot. Risotto doesn’t wait for anyone—it’s best enjoyed fresh off the stove!
Tips for Perfect Risotto
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Use Arborio or Carnaroli rice: These are high-starch varieties ideal for risotto.
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Warm your broth: Cold broth cools the rice and interrupts cooking.
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Don’t rush: Adding broth gradually and stirring frequently is the magic trick.
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Taste often: Texture is crucial. It should be creamy but still have a slight bite.
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Avoid overcooking shrimp: They only need 4–6 minutes total.
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Use freshly grated Parmesan: Pre-shredded cheese doesn’t melt as smoothly.
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Balance flavors: Lemon zest and juice brighten the rich, creamy rice.
Variations
Want to mix it up? Try these variations:
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Mushroom and Shrimp Risotto: Replace asparagus with sautéed mushrooms like cremini or shiitake for an earthier flavor.
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Spicy Shrimp Risotto: Add a pinch of red pepper flakes or diced chili to the garlic for a kick.
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Herbed Risotto: Stir in fresh basil, tarragon, or dill for a more fragrant finish.
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Lobster or Scallop Risotto: Swap shrimp for lobster tail or seared scallops for a decadent variation.
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Dairy-Free Option: Omit Parmesan and butter, use olive oil, and consider a sprinkle of nutritional yeast for umami.
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Vegetarian: Leave out shrimp and add peas, artichokes, or roasted cherry tomatoes.
Wine Pairings
This risotto pairs beautifully with crisp, white wines:
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Sauvignon Blanc – zesty, citrusy, complements the lemon and shrimp
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Pinot Grigio – light and dry, a classic match
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Chardonnay (unoaked) – buttery without overwhelming the dish
Prefer non-alcoholic? A sparkling lemonade or cucumber-infused water can refresh your palate just as well.
Storage and Reheating
Risotto is best fresh, but leftovers can be salvaged!
To store: Let the risotto cool to room temp, then refrigerate in an airtight container for up to 3 days.
To reheat: Add a splash of broth or water before reheating on the stove over medium-low heat, stirring frequently. The microwave works in a pinch—again, add liquid and heat gently.
Pro Tip: Leftover risotto makes arancini (fried risotto balls). Stuff with mozzarella, roll in breadcrumbs, and fry until golden.
Conclusion
Shrimp and asparagus risotto is more than just a meal—it’s an experience. The creamy texture, the balance of delicate shrimp and crisp-tender asparagus, the subtle citrus zing—everything comes together in one satisfying bowl. Whether you’re celebrating something special or just treating yourself, this risotto delivers comfort and elegance in equal measure.
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Ingredients
- 1 lb (450g) medium shrimp, peeled and deveined
- 1 bunch asparagus (about 1 lb), trimmed and cut into 1-inch pieces
- 1 cup Arborio rice
- 4 cups low-sodium chicken or vegetable broth
- 1 small onion or shallot, finely chopped
- 3 cloves garlic, minced
- ½ cup dry white wine (optional, can sub with more broth)
- ¼ cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tbsp butter
- Salt and black pepper to taste
- Zest of 1 lemon (optional, for brightness)
- Fresh parsley, chopped (for garnish)
Instructions
- Warm the broth: In a medium saucepan, keep broth warm over low heat.
- Cook the asparagus: Blanch asparagus in boiling water for 2–3 minutes until bright green and just tender. Drain and set aside.
- Sauté shrimp: In a large skillet, heat 1 tbsp olive oil over medium heat. Season shrimp with salt and pepper, cook 2–3 minutes per side until pink and opaque. Remove and set aside.
- Make the risotto base:
In the same pan, heat remaining 1 tbsp olive oil and the butter.
Sauté onion/shallot for 2–3 minutes until translucent.
Add garlic and cook 30 seconds more.
Stir in Arborio rice, coating it in the fat, and toast for about 1–2 minutes. - Deglaze and cook risotto:
Add white wine, stir until mostly absorbed.
Begin adding warm broth, ½ cup at a time, stirring often. Wait until each addition is absorbed before adding more.
Continue until rice is creamy and al dente, about 18–20 minutes. - Finish the dish:
Stir in cooked asparagus, shrimp, and Parmesan cheese.
Add lemon zest if using. Taste and adjust seasoning with salt and pepper.
Let sit for 2 minutes off heat before serving. - Garnish: Sprinkle with chopped parsley and extra Parmesan if desired.
Notes
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