This Creamy Risotto is loaded with shrimp & asparagus and amazing flavor from lemon, basil and parmesan. A quick & easy dinner that's done in 30 minutes - and fancy enough for any dinner party. Follow my no-stir risotto method, and succeed with your risotto every time!
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.
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.