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Garlic Shrimp and Asparagus Risotto

Rated as 4.12 out of 5 Stars

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

52 m servings 858 cals
Original recipe yields 4 servings

Directions

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  1. Pour chicken broth into a pot; bring to a simmer over medium-low heat.
  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.
  3. Stir 1 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.
  4. Stir shrimp and asparagus into the remaining hot broth. Cook until shrimp turns pink, 2 to 3 minutes. Remove broth from heat.
  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.

Footnotes

  • 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; 20 g fat; 130.3 g carbohydrates; 36.6 g protein; 210 mg cholesterol; 3233 mg sodium. Full nutrition

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Reviews

Read all reviews 8
  1. 8 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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 ...

Most helpful critical review

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.

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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.

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 ...

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...

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 nu...

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 ri...

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!

It was great! I had to use more chicken broth than what the recipe called for, but other than that no changes

I made this without the asparagus just with garlic shrimp and it was amazing. It’s easy to make.