Shrimp and Asparagus Risotto

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!

Course Main Course

Cuisine Italian

Diet Gluten Free

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 536kcal

Author Emmeline Kemperyd

Equipment

Ingredients

1 tablespoon butter
½ cup finely chopped shallots
2 garlic cloves peeled, in one piece but slightly crushed
1.5 cups avorio rice or other risotto rice
1⅓ cup dry white wine
4 cup fish stock
1 cup shredded parmesan cheese
2 tablespoon fresh squeezed lemon juice or more, according to taste
1 cup fresh basil leaves roughly chopped, loosely packed
1 lb large shrimp peeled and deveined, cooked or raw
8 asparagus cut in 1-inch pieces
salt & fresh ground black pepper according to taste

To serve (optional)

shredded parmesan cheese, fresh basil, and lemon wedges

US Customary - Metric

Instructions

Melt 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.
1 tablespoon butter
Add shallots and garlic and fry until the shallots are softened, about 2 minutes.
½ cup finely chopped shallots, 2 garlic cloves
Add rice and sauté 1 minute, stirring often.
1.5 cups avorio rice
Make sure the heat is on high. Pour in the wine and cook until almost all the wine is gone. Stir constantly.
1⅓ cup dry white wine
Lower the heat to medium, and remove the garlic cloves.
Add 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.
4 cup fish stock

With pre-cooked shrimp

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.
1 cup shredded parmesan cheese, 2 tablespoon fresh squeezed lemon juice, 1 cup fresh basil leaves, 1 lb large shrimp, 8 asparagus
Taste test and add salt, pepper and more lemon juice according to taste.
salt & fresh ground black pepper
Serve with fresh basil, extra parmesan cheese, and a lemon wedge.

With raw shrimp

Cook for 14 minutes, until almost all stock is gone and the rice has just a tiny bit of a solid core left.
Add in shrimp and let them simmer with the risotto. When the tail is entirely pink, flip them and cook on the other side until they are entirely pink. This should take 4-6 minutes in total.
Remove the pan from the heat and mix in parmesan, lemon juice, asparagus and chopped basil. Let sit for a few minutes to allow the 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.

Notes

Shallots can be swapped for red or yellow onion
Wine can be substituted for the same amount of stock, and some extra lemon juice, or half apple cider vinegar and half stock.
Do not rinse the rice - you want to keep all the starch you can
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!
Don't overcook the rice - remove from the heat when it still has a solid core
If you want your asparagus softer, add it with 2 minutes left on the risotto
If the stock is gone but risotto is not done just add more stock or plain hot water and simmer a bit longer
Store leftover creamy risotto in the fridge in an airtight container for up to 4 days
I do not recommend freezing risotto as it will become grainy

Nutrition