Simple Shrimp and Asparagus Risotto Recipe

Yields: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes


  • 6 cups chicken broth (or vegetable broth)
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
  • 1 pound asparagus, trimmed and cut into 1-inch pieces
  • 1 pound large shrimp, peeled and deveined
  • 1/2 cup freshly grated Parmesan cheese
  • 3 tablespoons butter
  • Salt and freshly ground black pepper to taste
  • Freshly chopped parsley for garnish (optional)


  • Prep and heat broth: Bring the chicken broth to a simmer in a medium saucepan. Keep it on low heat while you prepare the rest.
  • Sauté aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 3-4 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
  • Toast the rice: Add the Arborio rice to the pot and stir to coat with the oil, allowing it to toast for about 1 minute.
  • Deglaze with wine: Pour in the white wine and stir constantly until most of the liquid has been absorbed.
  • Add broth gradually: Add one ladleful of hot broth to the rice. Stir constantly until the liquid is absorbed before adding another ladleful. Continue this process, making sure the broth is almost completely absorbed before adding more.
  • Cook the asparagus: After you’ve added about half the broth, add the asparagus pieces to the risotto.
  • Cook the shrimp: When most of the broth has been absorbed, and the rice is tender but still has a slight bite, stir in the shrimp. Cook for 2-3 minutes, or until the shrimp are pink and cooked through.
  • Finishing touches: Remove the pot from the heat. Stir in the grated parmesan cheese and butter until melted and creamy. Season generously with salt and black pepper to taste.
  • Serve: Garnish with chopped parsley (if desired) and serve immediately.


  • Don’t rush the broth: Adding broth slowly and stirring constantly is key for developing that signature creamy risotto texture.
  • Fresh is best: Use fresh asparagus when in season for the best flavor.
  • Adjust seasoning: Taste as you go and adjust the salt and pepper to your liking.
  • Optional additions: Add a squeeze of lemon juice to the finished risotto for a flavor boost, or stir in a dollop of mascarpone cheese for extra richness.


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