This risotto strikes a balance you don’t always get on a busy night: it feels special, but it’s easy to pull off. Tender shrimp and crisp-tender asparagus bring fresh, springy flavors to creamy arborio rice. A squeeze of lemon and a sprinkle of Parmesan tie it all together.
If you love comforting dishes with clean, lively notes, this is your kind of meal. It’s reliable, impressive, and perfect for date night or a casual family dinner.
Why This Recipe Works
- Staggered cooking keeps textures right. The asparagus cooks until crisp-tender, and the shrimp goes in near the end so it stays juicy.
- Warm stock equals even cooking. Adding hot broth to the rice helps the grains release starch steadily, creating a creamy sauce without cream.
- Lemon and Parmesan balance richness. Acid from lemon brightens the dish, while Parmesan adds savory depth.
- Simple technique, big flavor. A quick sauté, steady stirring, and mindful seasoning build layers without extra fuss.
Shopping List
- Arborio rice (1 1/2 cups)
- Shrimp, peeled and deveined (1 pound, medium or large)
- Asparagus (1 bunch, woody ends trimmed, cut into 1-inch pieces)
- Low-sodium chicken or vegetable stock (5–6 cups)
- Dry white wine (1/2 cup, optional but recommended)
- Shallot (1 large, finely chopped) or 1/2 small onion
- Garlic (2–3 cloves, minced)
- Parmesan cheese (3/4 cup finely grated, plus more for serving)
- Unsalted butter (3 tablespoons)
- Olive oil (2 tablespoons)
- Lemon (zest and juice of 1)
- Fresh parsley (a small handful, chopped)
- Red pepper flakes (a pinch, optional)
- Kosher salt and black pepper
How to Make It
- Warm the stock. In a saucepan, bring the stock to a gentle simmer. Keep it on low so it stays hot.
Warm stock helps the rice cook evenly and become creamy.
- Prep the shrimp and asparagus. Pat the shrimp dry, season with salt and pepper, and set aside. Trim the asparagus and cut into 1-inch pieces. Zest the lemon and set the zest aside; cut the lemon for juicing later.
- Sauté the asparagus. In a large skillet or wide pot, heat 1 tablespoon olive oil over medium.
Cook the asparagus with a pinch of salt for 3–4 minutes until bright green and just tender. Transfer to a plate.
- Sauté the shrimp. Add another tablespoon of olive oil to the pan. Cook the shrimp 1–2 minutes per side until just pink and opaque.
Remove to the same plate. You’ll add both back later.
- Start the risotto base. Lower the heat to medium. Add 1 tablespoon butter.
Stir in the shallot and a pinch of salt; cook 2–3 minutes until softened. Add the garlic and red pepper flakes (if using) and cook 30 seconds until fragrant.
- Toast the rice. Add the arborio rice and stir for 1–2 minutes until the edges look translucent. This step helps the grains keep their structure while still getting creamy.
- Deglaze with wine. Pour in the white wine and stir until it mostly evaporates.
If you’re skipping the wine, add a ladle of stock instead and continue.
- Add stock gradually. Add 1 ladle (about 1/2 cup) of hot stock to the rice. Stir gently and steadily. When the liquid is mostly absorbed, add another ladle.
Keep this rhythm going, stirring often, for about 16–20 minutes.
- Taste for doneness. The rice is ready when it’s creamy and loose, with grains that are tender but still have a tiny bite. If it feels too thick, add more stock to loosen it.
- Finish with butter, cheese, and lemon. Take off the heat. Stir in the remaining 2 tablespoons butter, the Parmesan, lemon zest, and a squeeze of lemon juice.
Season with salt and pepper to taste.
- Fold in shrimp and asparagus. Gently stir the shrimp and asparagus into the risotto. The residual heat will warm them through without overcooking.
- Garnish and serve. Sprinkle with parsley and extra Parmesan. Add another light squeeze of lemon if you like it brighter.
Serve immediately while creamy and flowing.
How to Store
- Refrigerate: Cool quickly and store in an airtight container for up to 3 days.
- Reheat gently: Warm on the stove over low heat with a splash of stock or water to loosen. Stir often to prevent sticking.
- Avoid freezing: The texture of risotto and shrimp suffers after freezing, turning grainy and rubbery.
- Leftover tip: If it thickens, add liquid a little at a time until creamy again. Don’t overheat the shrimp.
Health Benefits
- Lean protein: Shrimp offers high-quality protein with relatively few calories and provides selenium and vitamin B12.
- Fiber and micronutrients: Asparagus brings fiber, folate, vitamin K, and antioxidants that support heart and bone health.
- Portion-friendly richness: The dish feels luxurious thanks to starch from the rice and a modest amount of butter and cheese.
You get creaminess without heavy cream.
- Customizable sodium and fat: Using low-sodium stock and measuring the Parmesan lets you manage salt and saturated fat levels.
Pitfalls to Watch Out For
- Boiling stock too hard: Keep it at a simmer. Boiling evaporates liquid too quickly and can throw off timing and texture.
- Adding too much liquid at once: Risotto gets creamy by gradual absorption. Large dumps of stock make it soupy and underdeveloped.
- Overcooking shrimp: They cook fast.
Stop as soon as they turn pink and opaque, then finish them in the risotto off heat.
- Rice too thick or too stiff: Risotto should spread slightly on the plate. If it stacks, add more stock to loosen.
- Skipping the lemon: That bright acidity balances richness. Even a small squeeze matters.
Variations You Can Try
- Pea and mint twist: Add 1 cup thawed peas and a handful of chopped fresh mint at the end for sweetness and freshness.
- Mushroom upgrade: Sauté sliced cremini or shiitake mushrooms after the asparagus, then fold them in at the end for extra umami.
- Herb-forward: Swap parsley for basil or chives.
Stir in a spoonful of pesto in place of the lemon for a herby finish.
- Dairy-light: Reduce Parmesan by half and finish with extra olive oil and lemon zest for brightness without as much cheese.
- Citrus swap: Use Meyer lemon or add a touch of orange zest for a softer, floral citrus note.
- Grilled components: Grill the asparagus and shrimp for smoky depth, then slice and fold into the risotto.
FAQ
Can I use another rice besides arborio?
Arborio is common and works great, but carnaroli is even more forgiving and creamier. Avoid long-grain rice; it won’t release enough starch. If you can only find arborio, you’re set.
Do I have to use wine?
No.
Wine adds acidity and aroma, but you can skip it. Replace with an extra ladle of stock plus a bit more lemon at the end to keep the flavor bright.
How do I keep risotto from getting gummy?
Stir often but not aggressively, and add hot stock in small additions. Stop cooking when the rice is al dente and the mixture flows.
Overcooking or too much vigorous stirring can make it gluey.
What size shrimp is best?
Medium or large shrimp (about 21–30 per pound) are ideal. They’re big enough to stay juicy but cook quickly and evenly.
Can I make it ahead?
Risotto is best fresh, but you can par-cook it. Cook until the grains are just shy of done, spread on a sheet pan to cool, and refrigerate.
Reheat with hot stock, then finish with butter, Parmesan, lemon, shrimp, and asparagus.
How can I make it spicier?
Add more red pepper flakes with the garlic, or finish with a drizzle of chili oil. Taste as you go so the heat doesn’t overpower the lemon and Parmesan.
What if my risotto is too salty?
Stir in unseasoned hot stock to dilute, and add a splash of lemon juice to balance. Go lighter on the Parmesan until you’ve tasted the adjusted batch.
Is there a gluten-free option?
This recipe is naturally gluten-free as long as your stock and wine are certified gluten-free.
Always check labels to be sure.
Wrapping Up
Shrimp and Asparagus Risotto is all about balance: creamy rice, tender seafood, bright vegetables, and a clean lemon finish. With warm stock, steady stirring, and a light hand on the shrimp, you’ll get a restaurant-level bowl at home. Keep it simple, taste as you go, and serve it loose and glossy.
It’s a dish that turns an ordinary night into something memorable without much fuss.