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Stir-Fries and Risottos

Aspragarus Risotto with Shrimp

4 servings
Italian Simmering

This elegant Asparagus Risotto with Shrimp is the perfect main course for any special occasion. The creamy, vibrant flavor of a fresh asparagus puree melds beautifully with rich, cheesy risotto, all crowned with succulent, perfectly cooked shrimp. Elevate a classic dish into something truly memorable with this straightforward and delicious...

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Tom the Chef Tom the Chef Founder
August 28, 2025
Top side close up shot of Aspragarus Risotto with Shrimp on the black plate
  • 30 min.
  • 30 min.
  • 3/5
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Ingredients:

Risotto Ingredients:

Shrimp: **

Final Touch:

* Garlic is optional. If you use it, it will help to create a harmonic flavor. If you skip it, the pea flavor will stand out more. I use garlic about half of the time, and it is very good either way.

** Vegetarians can skip the shrimp and all related steps entirely. For the best results, use large, raw shrimp, which are typically gray in color.

*** You can choose shrimp with the tail on for a better presentation or without for easier eating, based on your preference. If you purchase cooked shrimp, which are typically pink, all you need to do is defrost them in hot water. You can then skip all other steps, including the seasoning and other ingredients. This version may not be as flavorful, but it will still provide a good shrimp taste.

Tools:

Recipes

Best served with:

Herb Baguette

Directions:

1. Shrimp Preparation:

Let’s start the preparation of Asparagus Risotto with Shrimp.

1.1.

Rinse raw shrimp under cold water and place them on a plate.

1.2.

Squeeze the juice from ½ lemon evenly over the shrimp, drizzle with olive oil, and season with salt and pepper.

1.3.

Cover with food wrap and let marinate at room temperature for cooking in the later steps.

2. Asparagus Preparation:

2.1.

Blanch Asparagus:

2.1.1.

Fill a medium pot about halfway with water and place it on a high heat burner to boil.

2.1.2.

Meanwhile, rinse the asparagus, then cut off and dispose of the bottom ⅓.

2.1.3.

When the water reaches a boil, place all 1 ½ LB of asparagus into the pot to blanch for about 30 – 60 seconds.

2.1.4.

Remove the asparagus from the water using tongs, let the water drip off briefly, and place it on a plate with a paper towel to dry briefly.

2.1.5.

Reserve about ½ cup of the asparagus water for the later steps.

2.2.

Optional Searing (for elevated flavor):

2.2.1.

Preheat a fry pan on high heat with 1 TBSP of frying oil.

2.2.2.

Place all of the blanched asparagus into the preheated pan.

2.2.3.

Sear on high heat for about 3 minutes, turning occasionally.

2.2.4. Lower the heat to medium-low and add:

Juice from ½ of a lemon,
Drizzle of Extra Virgin Olive Oil,
2 TBSP of butter,
¼ TSP of salt, and
¼ TSP of ground pepper.

Sauté until the butter melts (about 1 minute).

2.3.

Asparagus Puree:

2.3.1.

Set about ½ LB of the asparagus aside for later decoration.

2.3.2.

Place the remaining 1 LB asparagus into a blender or food processor.

2.3.3. Add:

½ cup of reserved asparagus water

2.3.4.

Process on high speed until smooth (usually about 1 – 2 minutes).

2.3.5.

Set aside for a later step.

3. Risotto Base:

3.1. Preheat a stir-fry pan on medium-high heat with 5 TBSP of frying oil and add:

1 ½ cups of arborio rice

Cook with constant stirring for about 2 minutes.

3.2. Then add:

1 cup of white wine of your choice

Cook with constant stirring until about half of the wine gets absorbed and evaporated (usually about 1 minute).

4. Risotto Body:

Important:

We are going to add vegetable broth in parts (about 4 parts total). If you reduce the temperature to medium, as the recipe asks for, 4 cups of the broth should be enough to cook the risotto in about 15 – 20 minutes.  If you run out of vegetable broth before the rice softens, simply just add water (the broth flavor will already be part of the meal, and there is no reason to add more broth).

4.1. Reduce heat to medium and add:

1 cup of vegetable broth (first about ¼ of the total amount)

Cook with constant stirring until the broth gets partially absorbed and partially evaporates – until the rice is almost dry (usually about 3- 5 minutes).

4.2. Add:

1 cup of vegetable broth (the second which is about ¼ of the total amount)

Cook with constant stirring until the broth gets partially absorbed and partially evaporated – until the rice is almost dry (usually about 3- 5 minutes).

4.3. Add:

1 cup of vegetable broth (the third, which is about ¼ of the total amount)

Cook with constant stirring until the broth gets partially absorbed and partially evaporated – until the rice is almost dry (usually about 3- 5 minutes).

4.4. Add:

1 cup of vegetable broth (the fourth which is about ¼ of the total amount)

Cook with constant stirring until the broth gets partially absorbed and partially evaporated – until the rice is almost dry (usually about 3- 5 minutes).

Important:
Right now, your rice should be almost soft and pretty much edible. If not, add some water and slightly extend the cooking time.

4.5. Add:

1 stick of butter

And cook with constant stirring until fully dissolved (about 30 seconds to 1 minute).

4.6. Add:

Asparagus puree from step 1.3.

Cook with constant stirring until the puree becomes part of the rice (usually about 2 minutes).

Tip:
If you prefer drier risotto, extend the cooking time.

5. Complete the Risotto:

5.1. Take off the stove and add to the pan:

Juice from 1 lemon
Optional: 2 cloves of garlic –grated
1 TSP of salt
½ TSP of pepper
1 cup of parmesan – grated

Stir thoroughly until fully combined.

5.2.

Taste and add salt, pepper, or soy sauce if needed.

5.3.

Cover with a lid (or aluminum wrap) and leave it in the pan until you plate.

6. Pan-fry Shrimp:

6.1.

Preheat a frying pan on high heat with 2 TBSP of frying oil.

6.2.

Place the shrimp in the hot pan and pan-fry, stirring occasionally, until they are cooked through. Check with a food thermometer to ensure they have reached a safe internal temperature. *

7. Plating of Asparagus Risotto with Shrimp:

7.1.

Place a portion of the risotto onto a plate.

7.2.

Arrange 3-5 cooked shrimp on top of the risotto.

7.3.

Garnish with the reserved blanched or seared asparagus spears.

7.4.

Gently sprinkle with extra grated parmesan, salt, and pepper to finish.

* Check with a food thermometer to make sure that you have reached the minimum recommended safe serving temperature of 145°F.
Kitchen Guide

Shellfish

The USDA minimum safe internal temperature is 145°F.

The popular serving temperature is the same as the minimum serving temperature.

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About the Author:
Tom the ChefFounder
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  • Published Recipes: 268
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  • Location: Iowa, USA
  • Member since: 2023-02-02
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