Shrimp and Asparagus Risotto

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A creamy Italian risotto featuring tender asparagus and sweet shrimp, finished with Parmesan and a touch of lemon zest. This springtime classic balances briny seafood with the grassy freshness of asparagus in every silky bite.

Nutrition Facts

Per serving (estimated)

• 520 kcalCalories
• 16 gFat
• 6 gSaturated Fat
• 58 gCarbs
• 3 gFiber
• 3 gSugar
• 32 gProtein
• 720 mgSodium
• 580 mgPotassium
• 180 mgCalcium
• 4 mgIron
• 12 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the risotto

• 1 1/2 cups (300 g) Arborio or Carnaroli rice
• 5 cups (1.2 L) warm seafood or vegetable stock
• 1 lb (450 g) large shrimp, peeled and deveined
• 1 lb (450 g) fresh asparagus, trimmed and cut into 1-inch pieces
• 1 small shallot, finely chopped
• 2 cloves garlic, minced
• 1/2 cup (120 ml) dry white wine
• 3 tbsp (45 g) unsalted butter, divided
• 2 tbsp (30 ml) extra-virgin olive oil
• 1/2 cup (40 g) freshly grated Parmigiano-Reggiano, plus more for serving
• Zest of 1 lemon, finely grated
• 2 tbsp chopped fresh flat-leaf parsley
• 1 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper

Directions

1. Warm the stock in a saucepan and keep it at a gentle simmer over low heat throughout the cooking process.
2. In a large, heavy skillet or saucepan, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped shallot and cook for 2-3 minutes until softened and translucent, then stir in the garlic and cook for 30 seconds until fragrant.
3. Add the rice and stir for 1-2 minutes until the grains turn translucent at the edges and make a light clattering sound, toasting them lightly without browning.
4. Pour in the white wine and stir continuously until it is fully absorbed by the rice, about 2 minutes. Begin adding the warm stock one ladleful at a time, stirring frequently and waiting until each addition is mostly absorbed before adding the next; this should take about 16-18 minutes total.
5. Meanwhile, in a separate skillet, melt the remaining 1 tablespoon of butter over medium-high heat. Pat the shrimp dry, season lightly with salt and pepper, and sear them for about 1 minute per side until just pink and opaque. Remove from heat and set aside.
6. After the rice has cooked for 10 minutes, stir in the asparagus pieces and continue adding stock and stirring until the rice is creamy yet still al dente, another 8-10 minutes.
7. Remove the risotto from the heat and gently fold in the seared shrimp, grated Parmigiano-Reggiano, lemon zest, and chopped parsley. Season with additional salt and pepper to taste, cover, and let rest for 2 minutes so the rice finishes absorbing any remaining liquid.
8. Serve immediately in warmed bowls, topped with extra Parmigiano-Reggiano and a light drizzle of olive oil.

Cook’s Notes

• Use Carnaroli rice if you can find it; it holds its shape better and produces an even creamier texture than Arborio.
• Always keep the stock at a gentle simmer; adding cold stock will shock the rice and interrupt the creamy emulsion.
• For the best texture, do not rinse the rice before cooking; the surface starch is essential for creaminess.
• Sear the shrimp separately and fold them in at the end so they stay tender and juicy rather than rubbery.
• Leftover risotto can be refrigerated for up to 1 day and reshaped into crisp arancini (fried rice balls) the next day.

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