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Garlic Shrimp and Asparagus Risotto

Garlic Shrimp and Asparagus Risotto

Name: Garlic Shrimp and Asparagus Risotto
Prep time: 20 min
Cook time: 32 min
Total time: 52 min
Yield: 4 servings
Ingredients: 1 (32 ounce) container chicken broth; 2 tablespoons olive oil; ⅓ onion, chopped; ½ clove garlic, minced; 3 cups Arborio rice; 1 pound raw shrimp, peeled and deveined; 1 pound fresh asparagus, cut into thirds; ½ cup grated Parmesan cheese; 3 tablespoons butter; 1 tablespoon salt; 1 tablespoon ground black pepper; 1 tablespoon chopped fresh parsley

Rating: 4.29 stars

21 Ratings
16 Reviews
13 Photos

Takes a second to prep but so worth it in the end.

By Joshua F

Gallery

Recipe Summary

prep:

20 mins

cook:

32 mins

total:

52 mins

Servings:

Yield:

4 servings

Nutrition Info

Directions

Step 1

Pour chicken broth into a pot; bring to a simmer over medium-low heat.

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Step 2

Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in the hot oil until slightly softened, about 2 minutes. Add Arborio rice; cook, stirring frequently, until coated with oil, about 4 minutes.
Step 3

Stir 1/2 cup of the hot chicken broth into the saucepan; cook and stir until the rice has absorbed the broth, about 2 minutes. Repeat this process 4 more times, stirring constantly, until rice is creamy and tender yet firm to the bite, about 15 minutes.
Step 4

Stir shrimp and asparagus into the remaining hot broth. Cook until shrimp turns pink, 2 to 3 minutes. Remove broth from heat.
Step 5

Stir shrimp and asparagus into the rice; cook for 1 minute. Stir Parmesan cheese and butter into the rice; cook until melted, about 1 minute. Remove rice from heat. Season with salt and pepper. Sprinkle parsley over each serving.

Editor's Note:

Nutrition data for this recipe includes the full amount of chicken broth. The actual amount of broth consumed will vary.

Nutrition Facts

Per Serving:

858 calories; protein 36.6g 73% DV; carbohydrates 130.3g 42% DV; fat 20g 31% DV; cholesterol 209.9mg 70% DV; sodium 3233mg 129% DV. Full Nutrition

Reviews (16)

Most helpful positive review

Buckwheat Queen

05/21/2017

Fresh and delicious. Don't let the fear of having to stir keep you from trying this. Risotti are wonderfully easy and this combination won't let you down. I added zucchine and squash. Thank you for the recipe. Read More

Helpful

(3)

Most helpful critical review

gourmand1

09/07/2017

This could be a 5 star recipe but only if you use 1 cup Arborio rice. Three cups rice would be enough for 12 servings. Read More

Helpful

(5)

21 Ratings

5 star values: 13
4 star values: 4
3 star values: 2
2 star values: 1
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

gourmand1

09/07/2017

This could be a 5 star recipe but only if you use 1 cup Arborio rice. Three cups rice would be enough for 12 servings. Read More

Helpful

(5)

Matt Oleniacz

03/23/2019

great simple dinner. cut the rice in half, if using arborrio, and still add a bit more broth, and it is a winner. if it were not for that mistake in the recipe, it would be 5 stars. Also with the rice cut down, 1/2lb of asparagus is pleanty. Read More

Helpful

(3)

Buckwheat Queen

05/21/2017

Helpful

(3)

fruitdog

05/17/2018

This turned out really nice. I scaled the recipe down to 1 cup rice but used 2/ 32oz containers of veg broth for the whole process to get the rice to a good texture. Did add a little veg for nutrition and to make it a meal. I added a few mushrooms to the onion mix in the beginning because they needed to be used. I shredded zucchini and squash, sweated them in a colander while I made the risotto. I chopped the shrimp for dietary needs as well as the asparagus. I added a lot more minced garlic too...we love it... Had to throw in red pepper to the risotto, more towards the last addition of broth! I added a little seasoning (Lantana all purpose) to the broth wile it heated for extra kick (for the rice and the shrimp boil).... after boiling the shrimps and asparagus in the remaining broth I drained them in the colander with the rinsed shredded squashes.....then just added everything to the rice. Didn't have all the parm (my bad) so subbed the last of the feta. Didn't change too much....just a fan of using what we have and not wasting food :) Read More

Helpful

(2)

Sharon Johnson Ryan

05/06/2018

Delicious! However the ratio of rice to liquid needs to be about 1:3 or 1:3 1/2 (I heat up enough for 1:4 to be safe) which would mean 9-12 cups of liquid rather than 4 and a HUGE amount of risotto. I also reduced the salt - otherwise loved this dish and will certainly add it to my recipe box! Thanks for sharing! Read More

Helpful

(1)

Sudie B

04/20/2018

This is delicious IF you make the following adjustments: just one cup of rice is just right for 4. 2 T butter rather than 3 and much less salt and pepper 1 T of each is far too much! Read More

Helpful

(1)

nlodge

05/31/2017

This one is a keeper. The rice was a bit too firm but that's because I was in a rush and added the cheese and butter a bit too soon and regretted it because it just started sticking to the pan. Next time I'll cook it a bit longer before adding the shrimp and asparagus. Easy and flavourful. Read More

Helpful

(1)

Jean Hyacinthe

12/19/2019

I substitute the Chicken Broth into vegetable broth and added more Parmesan cheese for added flavor. Read More

Eileen Cramer Ferrarie

05/19/2020

Excellent recipe and dish. Followed the instructions perfectly. Loved the texture and flavors. Will be making again! Read More

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All Reviews for Garlic Shrimp and Asparagus Risotto

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Nutritional Information

Garlic Shrimp and Asparagus Risotto

Servings Per Recipe: 4
Calories: 858.2

% Daily Value *

protein: 73 %

carbohydrates: 42 %

exchange other carbs:

dietary fiber: 19 %

sugars:

fat: 31 %

saturated fat: 42 %

cholesterol: 70 %

vitamin a iu: 29 %

niacin equivalents: 70 %

vitamin b6: 15 %

vitamin c: 18 %

folate: 17 %

calcium: 19 %

iron: 39 %

magnesium: 20 %

potassium: 13 %

sodium: 129 %

thiamin: 20 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Garlic Shrimp and Asparagus Risotto

1 of 16

All Reviews

gourmand1

09/07/2017

This could be a 5 star recipe but only if you use 1 cup Arborio rice. Three cups rice would be enough for 12 servings.

Helpful

(5)

Matt Oleniacz

03/23/2019

Helpful

(3)

Buckwheat Queen

05/21/2017

Helpful

(3)

fruitdog

05/17/2018

Helpful

(2)

Sharon Johnson Ryan

05/06/2018

Helpful

(1)

Sudie B

04/20/2018

This is delicious IF you make the following adjustments: just one cup of rice is just right for 4. 2 T butter rather than 3 and much less salt and pepper 1 T of each is far too much!

Helpful

(1)

nlodge