Shrimp and Asparagus Risotto
This creamy shrimp and asparagus risotto is a luxurious yet approachable dish that’s perfect for spring dinners or elegant weeknight meals. With tender Arborio rice, juicy shrimp, fresh asparagus, and a touch of Parmesan, every bite is rich and satisfying.
Ingredients
- 6 cups chicken stock
- 4 tablespoons butter
- 1 shallot minced
- 4 cloves garlic pressed or minced
- 1½ cups Arborio rice
- ½ cup dry white wine Pinot Grigio or Sauvignon Blanc recommended
- 1 cup asparagus chopped into 1-inch pieces
- 1 lb jumbo shrimp 16/20 count, peeled and deveined
- 1 cup freshly grated Parmesan cheese
- Salt and freshly cracked black pepper
Instructions
- Bring chicken stock to a boil in a medium saucepan, then turn off heat and cover to keep warm.
- In a large skillet, melt butter over medium heat.
- Add shallot and cook for 2–3 minutes until soft.
- Add garlic and sauté 1 more minute.
- See full steps with tips & photos → https://p4pd.org/shrimp-and-asparagus-risotto/
Notes
- If you prefer not to use wine, you can substitute with an equal amount of chicken stock.
- For thinner asparagus spears, add them later in the cooking process to prevent overcooking.
- If using smaller shrimp, adjust the cooking time accordingly to avoid overcooking.