This Shrimp and Asparagus Risotto is the perfect balance of comfort and sophistication.

With tender shrimp, crisp asparagus, and creamy Arborio rice, it’s the kind of meal I turn to when I want something impressive yet deeply satisfying.

It’s my favorite way to celebrate spring produce—or simply treat myself to a restaurant-style dinner at home.

Why You’ll Love This Recipe

Creamy, rich risotto with tender shrimp and bright asparagus

Perfect for spring or early summer dinner

One pan, no oven, and no fancy equipment required

Restaurant-style dish that’s easy enough for weeknights

Gluten-free and naturally satisfying

What You’ll Need (Ingredient Highlights)

These are the ingredients that give this risotto its rich flavor and texture:

Arborio rice – A must for risotto, giving it that creamy texture you can’t get from regular rice

Jumbo shrimp (16/20 count) – Meaty and juicy, these cook quickly and absorb flavor beautifully

Fresh asparagus – Adds color, crunch, and a hint of earthiness

Chicken stock – Keeps things savory and helps develop depth as the rice absorbs it

Dry white wine – A touch of acidity from Pinot Grigio or Sauvignon Blanc elevates the whole dish

Parmesan cheese – Stirred in at the end for that nutty, salty finish

Butter, shallot, garlic – The classic risotto base that sets the flavor foundation

Pro Tips Before You Start

Warm the stock ahead—it helps the rice cook evenly

Stir gently and continuously for the best creamy result

Use fresh shrimp, peeled and deveined, to save time

Cut asparagus into even 1-inch pieces so they cook evenly

Don’t overcook the shrimp—they go in last so they stay tender

How to Make Shrimp and Asparagus Risotto

Step 1 – Heat the Stock
Start by bringing your chicken stock to a boil in a medium saucepan.

Once boiling, turn off the heat, cover, and keep it hot on the stove.

You’ll be adding it gradually to the risotto.

Step 2 – Sauté the Aromatics
In a large skillet, melt butter over medium heat.

Add the minced shallot and cook for 2–3 minutes until soft.

Stir in the garlic and cook for another minute until fragrant.

Step 3 – Toast the Rice
Add the Arborio rice to the pan, stirring to coat it evenly with butter.

Cook for about a minute.

Pour in the white wine and stir slowly until almost all of it is absorbed.

Step 4 – Cook the Risotto
Add a ladle of hot chicken stock to the pan.

Stir gently and continuously until the liquid is nearly absorbed.

Repeat this process, adding stock one ladle at a time and stirring, until the rice is nearly cooked through.

Step 5 – Add Asparagus and Shrimp
When you have about 4 ladles of stock left, stir in the chopped asparagus.

Continue stirring and adding stock.

When just 2 ladles remain, add the shrimp and continue to cook until they turn pink and opaque, and the rice is creamy and tender.

Step 6 – Finish and Serve
Turn off the heat and stir in the Parmesan cheese.

Taste and season with salt and black pepper as needed.

Serve warm and enjoy immediately.

What to Serve It With

Crusty bread or garlic toast to scoop up the last bits

A crisp arugula salad with lemon vinaigrette

Steamed green beans or roasted spring vegetables

A glass of chilled white wine like Pinot Grigio

Variations / Substitutions

Vegetarian version: Skip the shrimp and use vegetable broth

Add-ins: Try peas, mushrooms, or lemon zest for extra brightness

No wine?: Use extra broth and a splash of lemon juice instead

Different proteins: Swap shrimp for scallops, crab, or grilled chicken

Extra creamy: Add a splash of cream at the end for even more richness

Storage & Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days

Reheat gently in a saucepan with a splash of broth or water to loosen

Avoid freezing—risotto tends to get grainy once thawed

FAQs

Can I use frozen shrimp?
Yes, just thaw them fully and pat them dry before cooking.

What wine is best for risotto?
Dry white wines like Pinot Grigio or Sauvignon Blanc work great.

Is Arborio rice necessary?
Yes, for that signature creamy risotto texture.

Other types won’t give the same result.

Can I make this dairy-free?
You can omit the Parmesan, but the texture and flavor will change slightly.

Consider using a vegan cheese alternative.

What size shrimp should I use?
Jumbo (16/20 count) are ideal—they’re meaty and stay juicy.

When should I add the shrimp?
Near the end—about 5–7 minutes before the risotto is done—so they don’t overcook.

Can I make this in advance?
Risotto is best fresh, but leftovers reheat well with a bit of broth.

Final Thoughts

There’s something undeniably comforting about a well-made risotto.

This Shrimp and Asparagus Risotto feels indulgent without being heavy.

It’s fresh, flavorful, and perfect for spring dinners, weekend cooking, or any time you want a cozy-yet-classy meal.

It’s one of those recipes that makes a regular night feel a little more special.