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

Recipe Summary

prep:
20 mins
cook:
32 mins
total:
52 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

  • 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.

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

  • 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

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)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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
(3)

Most helpful critical review

Rating: 1 stars
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
(5)
21 Ratings
  • 5 star values: 13
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 1 stars
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
(5)
Rating: 3 stars
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
(3)
Rating: 5 stars
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
(3)
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Rating: 5 stars
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
(2)
Rating: 4 stars
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
(1)
Rating: 3 stars
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
(1)
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Rating: 5 stars
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
(1)
Rating: 5 stars
12/19/2019
I substitute the Chicken Broth into vegetable broth and added more Parmesan cheese for added flavor. Read More
Rating: 5 stars
05/19/2020
Excellent recipe and dish. Followed the instructions perfectly. Loved the texture and flavors. Will be making again! Read More