If you’re looking for a delicious and easy recipe to try at home, you can’t go wrong with simple shrimp and asparagus risotto. This dish is perfect for a family dinner or a special occasion. In this article, we will provide you with a step-by-step guide on how to make this mouth-watering recipe. We will also discuss the nutritional value of this dish and answer some frequently asked questions about it.
- 6 cups chicken stock
- 4 Tablespoons butter
- 1 shallot, minced
- 4 cloves garlic, pressed or minced
- 1-1/2 cups arborio rice
- 1/2 cup dry white wine (pinot grigio or sauvignon blanc recommended)
- 1 cup asparagus chopped into 1” pieces
- 16 jumbo shrimp (16/20 count), peeled and deveined
- 1 cup freshly grated parmesan cheese
- salt and freshly cracked black pepper
- Bring chicken stock to a boil in a medium-sized saucepan over high heat then turn off the heat and place a lid on top to keep the stock hot.
- Melt butter in a large, 11-12” skillet over medium heat then add shallot and saute until softened, 2-3 minutes. Add garlic then saute until very fragrant, 1 more minute.
- Add rice then stir to coat in butter and cook while stirring for 1 minute. Add wine then stir slowly and continuously until nearly absorbed by rice – this will happen quickly. Add 1/2 cup (1 ladleful) chicken stock then stir slowly and continuously until nearly absorbed by the rice. Continue adding stock 1/2 cup/1 ladleful at a time, stirring slowly and continuously until it’s nearly absorbed by the rice before adding the next addition.
- When there are ~4 additions of stock left, add asparagus then continue to stir and cook. When there are ~2 additions of stock left, add shrimp then continue to stir and cook until rice is tender and shrimp is cooked through. The entire process should take between 35-40 minutes. If you find the rice is completely tender before the last of the stock is added – that’s fine! You may not need to add all of it.
- Turn off the heat then stir in parmesan cheese, and then add salt and pepper to taste. Serve immediately.
Tips for Making Shrimp and Asparagus Risotto
- As I mentioned, continuously stirring the risotto is the “hardest” part of this recipe. A gentle, slow stir with a spatula will do you – I usually stir in a figure 8 motion. Stirring is what causes the rice to release its starch which, in turn, creates a creamy, dreamy risotto.
- You can find Arborio rice in the regular rice aisle at the grocery store and/or in your grocery store’s health food area. Again, I love Rice Select and Lundberg Family Farms brands. Whatever brand you end up using, be sure it’s high-quality rice so you get the most bang for your buck (ie, time spent stirring!)
- Be sure to heat the chicken stock in a saucepan before adding it to the risotto. Adding cold or room temperature stock to the rice will cause the temperature to drop and the rice won’t cook as quickly or evenly.
How to Shrimp and Asparagus Risotto.
Start by bringing the chicken stock to a boil in a saucepan then turn the heat off and place a lid on top to keep the stock hot.
Then, in a large 11-12″ skillet next door, saute minced shallot and garlic in butter until the shallots are tender and the garlic is very fragrant.
Add arborio rice then stir to coat in the butter and cook for 1 minute while stirring.
To the rice add a big glug of white wine then stir until it’s nearly absorbed. This will happen pretty quickly, FYI. Choose a dry, non-sweet wine like pinot grigio or sauvignon blanc over a sweet Moscato or riesling which would give the final dish a sweet note.
Next add the hot chicken stock one ladleful (1/2 cup) at a time, stirring gently and constantly until the stock is nearly absorbed before adding the next ladleful. You’ll start to see the rice grains plumping and thickening more and more after each addition of stock.
When there are roughly four ladlefuls of chicken stock left to be added, add chopped asparagus then continue stirring. Again, I prefer thicker asparagus spears over thin ones because they won’t overcook as easily.
When there are two ladlefuls left add jumbo shrimp that have been peeled and deveined then continue to stir, stir, stir.
Once the rice is tender, and the shrimp and asparagus are cooked through, you’re done! Turn the heat off then stir in a mountain of freshly grated parmesan cheese, then taste and season with salt and pepper to taste.
Wasn’t that simple?! This Shrimp and Asparagus Risotto tastes and looks so elegant, yet I love that all the ingredients are everyday ones I always keep on hand, plus it’s so so very easy to make. Whether it’s your first time or your 100th time making risotto, I hope you love this gorgeous, delicious dish – enjoy!