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First Courses

Shrimp and Asparagus Risotto

Shrimp and Asparagus Risotto is a quick and simple first course, perfect for bringing a new risotto to the table, created from a perfect blend of flavors.
Recipe Shrimp and Asparagus Risotto
  • Difficulty Easy
  • Preparation 10 minutes
  • Cooking 15 minutes
  • Servings for Serves 4

Risotto recipes are versatile and quick, perfect if you’re looking for dinner ideas. We know that what to cook for dinner is the question you ask yourself most often, and that’s why we’re here to help with Asparagus and Shrimp Risotto. Like all first courses with asparagus, it has a touch of sophistication, perhaps because many high-end French recipes use this ingredient. For us, it’s enough to know that in less than half an hour, we can bring a delicious Shrimp and Asparagus Risotto to the table.

Many still wonder how to make risotto. This apparently simple preparation actually hides a few small pitfalls, and we all know that there’s a big difference between risotto and an excellent risotto. That’s why today we’ll see how to prepare the Asparagus and Shrimp Risotto Recipe in a simple and quick way.

Asparagus Risotto is just one of the quick first courses you can bring to the table using this ingredient. Just think of Bavette with Asparagus and Pistachio Cream, Pasta with Asparagus Pesto, and Creamy Penne with Asparagus, Mushrooms, and Speck.

Ingredients for Serves 4

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Method

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  1. To prepare the Shrimp and Asparagus Risotto, start by cleaning the shrimp by removing their shells and rinsing them under running water. You can follow our guide on how to clean shrimp if you’re not familiar with this process, or alternatively use thawed pre-cleaned shrimp.
  2. Clean the asparagus by removing the tough, woody end of the stalks and peeling them with a vegetable peeler. Cut the stalks into thin rounds and keep the tips whole.
  3. Separately, finely chop the shallot and sauté it in a pan with olive oil until soft and translucent.
  4. Add the rice and toast it for two minutes, stirring occasionally, then deglaze with white wine.
  5. When you can no longer smell the alcohol rising from the pot, add the shrimp and asparagus rounds.
  6. Cover with just enough broth and begin cooking the risotto. For perfectly cooked, well-separated grains, it’s important to add the liquid gradually, keeping the rice just barely covered throughout the cooking process.
  7. When the rice is almost done, adjust the salt, add the saffron dissolved in a little broth, and the asparagus tips.
  8. Finally, stir in the butter to create a creamy finish (this process is called ‘mantecatura’ in Italian) and serve your Shrimp and Asparagus Risotto piping hot. Finally, remember to download our App with exclusive content and fewer ads!
    Shrimp And Asparagus Risotto

Variations and Alternatives

You can prepare this risotto using frozen asparagus. In this case, we recommend blanching them for a few minutes before using them as described in the recipe. You can use the same broth that you’ll later use for the risotto to blanch them, which will help preserve the asparagus flavor.

Tips

We recommend preparing the Shrimp and Asparagus Risotto at the last moment: like all risottos, it’s important to serve it immediately after cooking.

Storage

The Shrimp and Asparagus Risotto can be stored in an airtight container in the refrigerator for 2-3 days. You can reheat it either in a pan or in the microwave.

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