Shrimp and Asparagus Risotto

Shrimp and Asparagus Risotto is rich, creamy, and tastes like it came from a restaurant. This easy, spring-forward dish is practically fool-proof!

Prep Time 10

Cook Time 45

Total Time 55

Course Main Course

Cuisine Italian

Keyword gluten free

Method Stovetop

Servings

Calories 701kcal

Bring chicken stock to a boil in a medium-size saucepan over high heat then turn off heat and place a lid on top to keep stock hot.
Melt butter in a large, 11-12” skillet over medium heat then add shallot and saute until softened, 2-3 minutes. Add garlic then saute until very fragrant, 1 more minute.
Add rice then stir to coat in butter and cook while stirring for 1 minute. Add wine then stir slowly and continuously until nearly absorbed by rice - this will happen quickly. Add 1/2 cup (1 ladleful) chicken stock then stir slowly and continuously until nearly absorbed by the rice. Continue adding stock 1/2 cup / 1 ladleful at a time, stirring slowly and continuously until it's nearly absorbed by the rice before adding the next addition.
When there's ~4 additions of stock left, add asparagus then continue to stir and cook. When there's ~2 additions of stock left, add shrimp then continue to stir and cook until rice is tender and shrimp is cooked through. The entire process should take between 35-40 minutes. If you find the rice is completely tender before the last of the stock is added - that’s fine! You may not need to add all of it.
Turn off heat then stir in parmesan cheese, and then add salt and pepper to taste. Serve immediately.

I prefer using thicker vs pencil-thin stalks of asparagus for this dish. If all you can find are very thin spears, add the asparagus when there's only 3 ladlefuls of stock left to add so they don't overcook.