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This Creamy Risotto is loaded with shrimp & asparagus and amazing flavor from lemon, basil and parmesan. A quick & easy dinner that's done in 40 minutes - and fancy enough for any dinner party. Follow my no-stir risotto method, and succeed with your creamy risotto every time!
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I love a good creamy risotto, and since I started using the no-stir cooking process making a creamy risotto is even easier than before. Constantly stirring risotto is a myth, and without this step it's a pretty hands off dish that's quick to make.
Why you will love this recipe
- It's quick and all done in 40 minutes
- It's easy and you don't have to stir all the time
- An elegant dish suitable for any dinner party
- Loaded with amazing flavors
- Great layering of textures from the almost-raw asparagus mixing with the otherwise creamy texture
What you need to make it
Ingredient notes & substitutions
- Shallots can be swapped for red or yellow onion
- Lemon - add more if you like, I love serving with lemon wedges for my guests to squeeze over their risotto
- Risotto rice - I used Avorio rice to create this recipe, but any type of risotto rice works. Just keep an eye on the amount of liquid you need!
- White wine - choose a dry white wine you enjoy drinking, and for the very best results serve a glass of the same wine alongside the risotto. I like to use Sauvignon Blanc for this recipe.
- Shrimp should be the peeled and pre-cooked kind, I always use frozen and thaw them before adding to the risotto. Removing the tail before adding them is optional, but I recommend it.
- Fish stock is best when homemade, but I generally use a bouillon cube dissolved in hot water
How to make it
- Melt butter in a pan over medium-high heat, then add the chopped shallots and the garlic cloves. Cook for 2 minutes until the shallot has softened. The shallots shouldn't get a lot of color, if they do, lower the heat.
- Add the rice
- Cook until all the butter is absorbed and the pan is starting to look dry
- Raise the heat to high and pour in the wine
- Cook until almost all the liquid has evaporated, stirring constantly
- Lower to medium heat and remove the garlic cloves
- Pour in the fish stock and bring to a simmer
- Lower the heat to medium-low or whatever temperature keeps it at a slow simmer, then stir once and leave it. Do not stir again until it's done! Cook for 18 minutes, until most of the liquid is gone and the grains are al dente - it should be almost, but not quite, cooked through and still have a small solid core.
- Remove the pan from the heat and mix in the parmesan cheese
- Mix in lemon juice & chopped basil
- Add shrimp and asparagus
- Mix well and let sit for a few minutes, to allow the shrimp and asparagus to heat up. Then taste test and add salt, pepper and more lemon juice if desired. And you are ready to serve a deliciously creamy risotto!
Tips & tricks
- Allow almost all of the wine to cook off to avoid any sharp alcohol taste
- Don't stir the risotto after adding the fish stock, except just once to mix it all up. If you stir it too much you risk breaking the rice grains.
- Different types of rice absorb different amounts of liquid - this recipe was created using Avorio rice, depending on the type you're using you might need more or less liquid. Check the box to see how much is recommended!
- Cook the risotto slowly - the simmer should be sloooow
- Don't overcook the rice - there should still be a solid core in the middle of the grains when you remove it from the heat
- Don't overcook the shrimp - they just need to heat up
- You can cook the asparagus more, if you like - I prefer the added texture from the almost-raw asparagus, but you can also add the asparagus with 2 minutes left on the risotto to allow it to soften more
- Store leftover creamy risotto in the fridge in an airtight container for up to 4 days
- I do not recommend freezing risotto as the rice ends up grainy
Recipe FAQ
What makes a risotto creamy?
A creamy risotto gets its creamy consistency from the starch from the rice combining with the liquids. It is then made even creamier by mixing in Parmesan cheese.
Do you need to add cream to a risotto?
No, traditionally risotto is made without cream. While you could add it, this creamy risotto is super creamy even without any cream.
What do I do if all the stock is gone but the risotto still isn't done?
This is easy - just add more stock, or even plain hot water.
More delicious risotto recipes
Don't you just love a good, creamy, risotto? I sure do! Here are some of my other favorites:
- Smoked Salmon Risotto with Asparagus
- Salmon Risotto with Leeks & Lemon
- Mushroom Risotto with Truffle Oil
Recipe
Shrimp Risotto with Basil & Asparagus
Print Pin RateServings: 2
Calories: 631kcal
Prep time: 10 mins
Cook time: 30 mins
Total time: 30 minutes
Ingredients
- 1 tablespoon butter
- 2 shallots finely chopped
- 2 garlic cloves peeled, in one piece but slightly crushed
- ⅔ cups avorio rice or other risotto rice
- 1 cup dry white wine
- 1.5 cup fish stock
- ⅔ cups shredded parmesan cheese
- ¼ lb large shrimp cooked, peeled and room temperature
- 5 asparagus cut in bite-size pieces
- ¼ lemon juice only
- 1 cup fresh basil leaves loosely packed, chopped
- salt & fresh ground black pepper according to taste
To serve (optional)
- shredded parmesan cheese
- ½ lemon cut in wedges
- fresh basil
Instructions
- Melt the butter in a large skillet or pan over medium-high heat. The pan should preferably be low and wide, but other pans work as well.
- Add shallots and garlic and fry until the shallots are softened, about 2 minutes.
- Add rice and fry until the butter has been absorbed by the rice and the pan is starting to look dry. This takes a few minutes, meanwhile stir constantly.
- Make sure the heat is on high. Pour in the wine and cook until almost all the wine is gone. Stir constantly.
- Lower the heat to medium, and remove the garlic cloves.
- Add in the fish stock and bring to a slow simmer. Adjust the heat to keep this slow simmer, and stir once. Then do not stir again until done.
- Cook for 18 minutes until almost all stock is gone and the rice has just a tiny bit of a solid core left.
- Remove the pan from the heat and mix in parmesan, lemon juice and chopped basil. Then add shrimp and asparagus and mix well. Let sit for a few minutes to allow the shrimp and asparagus to heat up.
- Taste test and add salt, pepper and more lemon juice according to taste.
- Serve with fresh basil, extra parmesan cheese, and a lemon wedge.
Equipment needed for this recipe
- Skillet
- Measuring cups (metric or US)*
Notes
Ingredient notes & substitutions
- Shallots can be swapped for red or yellow onion
- Lemon - add more if you like, I love serving with lemon wedges for my guests to squeeze over their risotto
- Risotto rice - I used Avorio rice to create this recipe, but any type of risotto rice works. Just keep an eye on the amount of liquid you need!
- White wine - choose a dry white wine you enjoy drinking, and for the very best results serve a glass of the same wine alongside the risotto. I like to use Sauvignon Blanc for this recipe.
- Shrimp should be the peeled and pre-cooked kind, I always use frozen and thaw them before adding to the risotto. Removing the tail before adding them is optional, but I recommend it.
- Fish stock is best when homemade, but I generally use a bouillon cube dissolved in hot water
Tips & tricks
- Allow almost all of the wine to cook off to avoid any sharp alcohol taste
- Don't stir the risotto after adding the fish stock, except just once to mix it all up. If you stir it too much you risk breaking the rice grains.
- Different types of rice absorb different amounts of liquid - this recipe was created using Avorio rice, depending on the type you're using you might need more or less liquid. Check the box to see how much is recommended!
- Cook the risotto slowly - the simmer should be sloooow
- Don't overcook the rice - there should still be a solid core in the middle of the grains when you remove it from the heat
- Don't overcook the shrimp - they just need to heat up
- You can cook the asparagus more, if you like - I prefer the added texture from the almost-raw asparagus, but you can also add the asparagus with 2 minutes left on the risotto to allow it to soften more
- Store leftovers in the fridge in an airtight container for up to 4 days
- I do not recommend freezing risotto as the rice ends up grainy
What do I do if all the stock is gone but the rice is not done?
Just add more stock - or even just plain hot water and allow to simmer a bit longer.Nutrition
Calories: 631kcal | Carbohydrates: 65g | Protein: 34g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 166mg | Sodium: 1687mg | Potassium: 605mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1110IU | Vitamin C: 30.1mg | Calcium: 628mg | Iron: 6.4mg
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
Did you make this? Tag me today!Tag @alwaysusebutter and use the hashtag #alwaysusebutter!
myra
This is freaking amazing.I decided to try this out. I've never made risotto before so I was kinda scared but it was so easy!! I added some soymilk into it after most of the stock was soaked up and ohhhh my god it's so amazing.
thanks for amazing recipee.
Emmeline Kemperyd
Thank you Myra! Happy you liked it!
jessica
amazing!!!
This is the first risotto I have ever made. It was do easy and we just loved it.
Emmeline Kemperyd
Thank you Jessica! Happy you liked it!
mayur modi
wowww! i love this recipe
Emmeline
Thank you for commenting! So happy you liked it!
mayur modi
Thanks for providing such a great information.
Becca Talbot
What a lovely treat for Valentine's Day dinner! And the recipe is so easy to follow - thanks for including the helpful pics! Will have to give this a try x
Emmeline
Thank you so much for your comment, Becca! Happy you enjoyed the pics!
Danielle
I have been looking for a good risotto dish to try! Perfect timing 🙂
Emmeline
Woho, perfect timing indeed! Try it and let me know what you think! 😀
Sincerely Miss J
This looks yummy and I love how your instructions are so easy to follow.Def. trying this as I love shrimp and basil.
Emmeline
Thank you so much!! Let me know what you think once you've tried it! 😀
Chelle Dizon
One of my favorite seafood is shrimp so this will be perfect for me. That Shrimp Risotto with Asparagus & Basil looks really tasty and flavorful!
Emmeline
Thank you Chelle! Same here! And this such a yummy use of them!
Preet
Wow, I have never tried to make this recipe looks really delicious and easy. I will try to make this for my kids, thanks for sharing!
Emmeline
Thank you for commenting Preet!
GiGi Eats
I definitely want to try something like this but with cauliflower!! YUM 🙂
Emmeline
Oh that's such a great idea!!
Sarah
This looks wonderful. I love shrimp.
Emmeline
Thank you, Sarah!
Lisa Rios
I LOVE risotto! Basil gives so many dishes a nice taste - especially fresh basil. I wonder if I could substitute shrimp with tofu?
Emmeline
Same here! Hm, maybe? Or just add more asparagus, or maybe some tomatoes? Oh now I want to make a vegetarian version haha!
Melissa M Sanchez
That Risotto looks amazing. So good. I have struggled making risotto in the past, but I want to give this one a try, I love shrimp!
Emmeline
Thank you Melissa! Give it a try and let me know what you think! And if you have any questions about making it I am here to answer!
Maartje van Sandwijk
We've had this bag of risotto rice in the kitchen for a few months and I've been dreading actually making something with it. This recipe sounds really great and not that hard to make...
Emmeline
Haha, I love it! That sounds like me before I made my first risotto. Try it, I believe in you!
Surekha Busa
Wow, that looks so delish, and yes i totally agree with you, a good wine gives a big role for the risotto to have it enhanced flavor.
Emmeline
Thank you Surekha! Yeah the wine is so important!
Nicole Anderson | Camping for Women
I just love how you really stepped through your key 3 tips for making a great risotto as many people do struggle with risotto generally (myself included). I am going to try this approach which I am confident will lead to a better result. Totally agree with your views on the choice of wine - it makes sense to me that better wine will produce a better taste. Also, love the look of this recipe and am looking forward to giving it a go for sure.
Emmeline
Thank you so much for commenting Nicole! I hope your risotto turns out delicious & let me know if you have any questions about making it and I will do my best to help 😅
Marta
The presented dish looks so delicious! Thank you for your tips 😀 Must try then once.
Emmeline
Thank you for commenting Marta! Hope it turns out great!
Amber Solis
This looks super yummy and easy. Im guessing it is more on the healthy side as well. Though my family isn't much for sea foods, I think it would be a great dish to make for my father who loves shrimp. Thanks for sharing.
Emmeline
Thank you Amber! Well there is a lot of cream and cheese in there, but definitely healthier than some versions. 😊
Emily Fata
Oh my gosh, this looks delicious! I'll try making a plat-based version myself this week!
Emmeline
Thank you Emily! Yes, do it! Are there good vegan subs for Parmesan cheese or what do you use?
GiGi Eats
Can we discuss how mouth-watering this looks. BUT SERIOUSLY. Yes please. And that photo of the sprinkling of the cheese, GIRL YOU got me drooling!
Emmeline
Oh thank you so much! Drooling readers is just what I’m going for!
Emmeline
Thank you so much!! Drooling readers is just what I’m going for 😉
Natalie L.
Bookmarking!!!! This looks sooooo yummu!!!
Emmeline
Thank you Natalie!!