Garlic Shrimp and Asparagus Risotto

This shrimp and fresh asparagus risotto with a creamy Parmesan cheese and butter finish is definitely worth the effort it takes to make.

• Preparation Time: 20 mins
• Cooking Time: 32 mins
• Total Time: 52 mins
• Calories: 858 Calories

Ingredients

• 3 tablespoons butter
• 1 tablespoon salt
• 2 tablespoons olive oil
• ½ cup grated Parmesan cheese
• 1 tablespoon ground black pepper
• 1 tablespoon chopped fresh parsley
• ½ clove garlic, minced
• 1 (32 ounce) container chicken broth
• 1 pound raw shrimp, peeled and deveined
• 3 cups Arborio rice
• ⅓ onion, chopped
• 1 pound fresh asparagus, cut into thirds

Recipe Instructions

Step 1

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

Step 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.

Step 3

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.

Step 4

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

Step 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.