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My review
Garlic Shrimp and Asparagus Risotto
1
Joshua F
"Takes a second to prep but so worth it in the end."
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Ingredients
52 m servings 858Original recipe yields 4 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- Pour chicken broth into a pot; bring to a simmer over medium-low heat.
- 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 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.
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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
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Reviews
Read all reviews 910 Ratings
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Most helpful positive review
5/21/2017
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 ...
Most helpful critical review
9/7/2017
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.
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9/7/2017
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.
5/21/2017
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 ...
5/17/2018
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 nu...
5/30/2017
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...
1/13/2019
I really want to make this but the directions call for 5+ cups of broth but the ingredients list only calls for a 32 oz. container. What do I really need????
5/6/2018
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 ri...
4/19/2018
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!
3/7/2018
It was great! I had to use more chicken broth than what the recipe called for, but other than that no changes
12/30/2017
I made this without the asparagus just with garlic shrimp and it was amazing. It’s easy to make.