This simply delicious recipe for Shrimp Risotto with Asparagus uses a no-stir method that’s on the table in less than 30 minutes!
Serve with warm garlic bread for an easy weeknight meal the whole family will enjoy!
Introducing my very favorite risotto. It’s a vibrant, delicious dish that’s packed full of flavor. I love the combination of saffron, lemon, and asparagus. The addition of sweet, plump shrimp makes it perfection on a plate.
Why This Recipe Works
- Using higher starch rice gives the dish its classic, creamy texture without the need for constant stirring.
- Blanching the asparagus and adding it at the end keeps it crisp and perfectly cooked.
- The savory combination of saffron, lemon, and garlic pair perfectly with the sweetness of the shrimp.
What Rice Is Best For Shrimp Risotto
Traditionally, risotto is made with Arborio rice (sometimes referred to as ‘Risotto rice’ in the grocery store), but can also be made with Carnaroli rice. Rice has to be high in starch to get this creamy and creamy risotto.
Ease And Versatility
This Shrimp Risotto is a great Springtime recipe, but I make it all year round by swapping the asparagus for broccoli, peas, or spinach so you’re always using whatever produce is freshest and in season.
You can also make it a whole new dish by replacing the shrimp with crab, scallops, or even chicken.
Ingredient Notes
- Rice: I use Arborio rice (sometimes referred to as ‘Risotto rice’), but as stated above, you can also use Carnaroli rice.
- Saffron: I use saffron threads. It’s well worth buying a good quality brand such as Mazaeus which is my favorite as it’s rich in flavor as well as color.
If you can’t get ahold of saffron, you can replace it with a tablespoon of Sazón Seasoning which is available in grocery stores or here on Amazon (As an Amazon Associate, a small commission is made from qualifying purchases). - Shrimp: I use frozen raw jumbo or large shrimp, but you can use whatever size you like best. Check out my post on how to thaw frozen shrimp for detailed instructions on doing so safely and properly.
- Asparagus: I use fresh asparagus, but you can use frozen if it’s not in season.
No Stir-Method
For me, the best part of this dish is it doesn’t require you to stir the entire time you are cooking. I add the stock all at once, covering it and letting it cook on low heat until tender. The higher starch rice keeps the traditional creamy texture you expect from risotto (minus the aching arm).
If you prefer the traditional method of stirring in the stock a little at a time, you can do that too. It’s whatever you like best that counts.
How to make Shrimp Risotto
- Infuse the stock with the saffron and set it aside.
- Blanch the asparagus and place it in an ice bath.
- Saute the shallots, celery, and garlic in butter.
- Add all the rice and toast with the mixture.
- Add the wine and reduce.
- Stir in the stock, cover, and simmer to cook the rice
- Add the shrimp, and cook until pink (about 3 minutes).
- Add in the asparagus spears, lemon juice, and chopped parsley and stir to combine.
- Mix in the remaining butter & the cheese before serving.
Step By Step Instructions
Defrost and pat dry the shrimp. Then season with salt & pepper and set aside.
Bring stock to a simmer, add the saffron and leave to infuse.
Blanch the asparagus in a pan of boiling water until just tender and drop into an ice bath to stop the cooking process. Set aside.
In a separate pan, saute the onions, and celery in 2 tablespoons of butter together until they are cooked and soft but not browned. Add the garlic and cook for another minute.
Add the rice in and lightly toast the grains without browning.
Raise the heat to high and add the wine.
Reduce the wine until nearly all of the liquid is absorbed into the rice.
Stir in the stock.
Reduce the heat, stir and leave to cook covered 15-18 until the rice is just undercooked, and add the shrimp and parsley.
Cook until pink (about 3 minutes). Add in the asparagus and lemon juice. Mix together, taking care not to damage the asparagus or the Shrimp.
Add the remaining butter, taste for seasoning, serve and enjoy.
Erren’s Top Tips
- Cooking times may vary from different brands of rice so check your package instructions and adjust the cooking time accordingly.
- To use pre-cooked frozen shrimp, be sure to defrost and them first and add them at the end with the asparagus.
- To remove the woody ends on asparagus, gently bend the end of each asparagus spear until it snaps naturally.
- Blanch the asparagus spears just until they turn bright green. This is an easy way to tell when they are ready to remove from the pan.
- Not a fan of asparagus? Use broccoli, peas, or spinach in its place.
- Use freshly squeezed lemon juice for the best possible flavor. Bottled lemon juice often tastes bitter.
- Don’t have wine? Dry vermouth is a great substitute. I keep it on hand and often use it in recipes that call for white. It will keep in your fridge and it’s typically more affordable than white wine.
- Love cheese in your risotto? Add ⅓ cup grated Parmesan cheese at the end.
Other Great Seafood Recipes
FAQs
White wines that pair well are Riesling, Chardonnay, or a Pinot Grigio
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Let’s Make Shrimp Risotto
Ingredients
- 4 cups Chicken Stock plus more as needed
- 1 pinch Saffron Threads
- 4 tablespoons butter
- 2 small shallots peeled and finely chopped
- 2 stalks celery finely chopped
- 2 cloves garlic chopped
- 2 cups risotto rice
- 1 cup dry white wine
- 1 tablespoon lemon zest grated
- 1 lb raw peeled shrimp
- 20 asparagus trimmed and cut into bite sized peices
- 2 tablespoons flat-leaf parsley chopped
- 2 tablespoons lemon juice freshly squeezed
- salt and pepper to taste
Instructions
- Bring stock to a simmer in a saucepan; add the saffron and leave to infuse.
- Blanch the asparagus in a pan of boiling water until just tender. With a slotted spoon add to an ice water bath to cool, drain and set aside.
- In a separate shallow pan, saute the shallots, and celery in 2 tablespoons of butter until they are cooked and soft but not browned.
- Add the garlic and cook for another minute.
- Add all the rice, stir it around into the other ingredients and slightly toast the grains without browning.
- Raise the heat to high, add the wine and reduce it until nearly all of the liquid is absorbed into the rice.
- Stir in the stock and lemon zest, reduce the heat, stir and leave to cook covered 15-18 until the rice is just undercooked (Checking after about 15 minutes to make sure no additional stock is needed. If the risotto looks dry, add some of the remaining stock).
- Add the shrimp, and cook until pink (about 3 minutes).
- Mix in the cooked asparagus, lemon juice, and chopped parsley.
- Salt and pepper to taste.
- Mix in the remaining butter and taste for seasoning. Add salt as needed before serving.
Tips + Notes
- Cooking times may vary from different brands of rice so check your package instructions and adjust the cooking time accordingly.
- To use pre-cooked frozen shrimp, be sure to defrost and them first and add them at the end with the asparagus.
- To remove the woody ends of asparagus, gently bend the end of each asparagus spear until it snaps naturally.
- Blanch the asparagus just until they turn bright green. This is an easy way to tell when they are ready to remove from the pan.
- Not a fan of asparagus? Use broccoli, peas, or spinach in its place.
- Use freshly squeezed lemon juice for the best possible flavor. Bottled lemon juice often tastes bitter.
- Don’t have wine? Dry vermouth is a great substitute. I keep it on hand and often use it in recipes that call for white. It will keep in your fridge and it’s typically more affordable than white wine.
- Love cheese in your risotto? Add ⅓ cup grated Parmesan cheese at the end.
Nutrition Information:
Update Notes: This post was originally published in January of 2014, but was republished with an updated recipe, new photos, step-by-step instructions, and cooking tips in May of 2021.
Ruth G says
This turned out amazing and everyone really loved it. Recipe was simple easy to follow and I will definitely be making it again.
Erren Hart says
That’s so great! Thanks for taking the time to let me know! 🙂
Tessa says
FABULOUS! Everyone who I’ve made it for LOVES it! The saffron is the perfect addition!
Erren Hart says
Oh that’s wonderful to hear!!
Alyssa says
This is a foolproof risotto that’s great for experimentation. After following the recipe the first time to get a feel for the flavors, I added fresh basil, thyme, and pine nuts to it the second time around. Just awesome!
Erren Hart says
Yay! I’m so glad to hear that! Thanks for letting me know how you made the recipe your own 🙂
Carol G says
This was so good!! The only change I made was to add more shrimp and used what was suggested instead of saffron.
Erren's Kitchen says
I’m so glad you liked it Carol, thank you 🙂
Gregg says
My wife and I could not believe how perfect this turned out. So rich and full of flavor!
Erren's Kitchen says
Thank you Gregg, I’m glad you liked it 🙂