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Shrimp and Aspargus Risotto

Shrimp and Aspargus Risotto

An easy recipe for a creamy risotto with juicy shrimp and crisp asparagus. 
Course Main Course


  • 6 cups vegetable stock
  • 2 1/2 cups arborio rice
  • 1 3/4 cups parmesan cheese optional
  • 4 tbsp. olive oil
  • 1 shallot minced
  • 2/3 cup white wine dry
  • 1 lb shrimp deveined
  • 1 clove garlic minced
  • 1 lb asparagus edges trimmed
  • salt and pepper


  • 1. In a small saucepan over high heat, bring the vegetable stock to a simmer. Reduce the heat to low and keep the liquid hot. 
    2. Cook asparagus in a large pot of boiling water for 3 minutes or until crisp-tender. It will turn bright green! Drain and rinse with cold water. Keep this chilled in a bowl filed with ice cubes.
    3. In a heavy large saucepan over low heat, sautè the shallot in 2 tablespoons olive oil until it is translucent, stirring frequently. 
    4. Add the rice and stir for about 1 minute until a white spot appears in the center of the grains. Add the white wine and sir until it is absorbed, around 2 minutes. 
    5. Add 2/3 of the hot vegetable stock with a ladle. Increase to high heat and bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally. 
    6. While the risotto is cooking, heat 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 2 minutes, stirring frequently. Add shrimp and cook until firm and pink. 
    7. WATCH THE RISOTTO! Add the remaining 1/4 of the stock using a ladle as he mixture thickens. Cook for about 20 minutes or until the rice is tender, but still slightly firm in the center and the mixture is creamy.
    8. Chop the asparagus into 2-3 inch pieces. Add the asparagus and shrimp to the risotto. Salt and pepper to taste. 
    9. OPTIONAL - Stir in parmesan cheese.