Name: Lemon Risotto with Shrimp and Asparagus
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 1 lb shrimp; 10 asparagus spears (chopped into 1 inch pieces); 3 shallots (finely chopped (1/2 cup)); 2 garlic cloves (minced); 2 lemons (zest and juice); 1 cup freshly grated Parmesan cheese; Optional: fresh mozzarella or a splash of cream; 1 Tbsp olive oil; 3 Tbsp butter; 2/3 cup dry white wine; 1 cup Arborio rice; 5 cups chicken or vegetable stock

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There’s something elegant and also comforting about a creamy risotto. This Shrimp and Lemon Risotto with Asparagus is no exception. Bursting with fresh citrus, tender shrimp, and seasonal asparagus, this dish is the perfect mix of light, luxe, and satisfying. This recipe will bring restaurant level flavor to your kitchen with ease.

Why You Will Love This Recipe

Bright and Flavourful – The lemon zest and juice brings some zing and freshness.

Creamy – The slow stir and parmesan cheese is indulgently creamy but with a light finish comapred to a pasta dish made with heavy cream.

One Pan Wonder – Everthing cooks in one pan, cleanup is a breeze.

Recipe Quick Facts

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 4

What You’ll Need

Fresh

shrimp
asparagus
shallots
garlic
lemons
butter
parmesan cheese

Pantry

arborio rice
chicken or vegetable stock
olive oil
white wine

Prep Time

10 minutes

Cook Time

35 minutes

Serves

Ingredients

1 lb shrimp
10 asparagus spears, chopped into 1 inch pieces
3 shallots, finely chopped (1/2 cup)
2 garlic cloves, minced
2 lemons, zest and juice
1 cup freshly grated Parmesan cheese
Optional: fresh mozzarella or a splash of cream
1 Tbsp olive oil
3 Tbsp butter
2/3 cup dry white wine
1 cup Arborio rice
5 cups chicken or vegetable stock

Steps

Sauté Shrimp and Asparagus: In a large pan, heat 1 Tbsp butter and 1 Tbsp olive oil over medium heat. Add the shrimp and asparagus, cooking for 3-4 minutes until shrimp is pink and asparagus is bright green. Remove both from the pan and set aside. Heat the broth in another pot.

Sauté Shallots and Garlic: Add 2 Tbsp of butter to the same pan. Add the chopped shallots and cook 8-10 minutes until soft and carmelized. Add the garlic and stir for 30 seconds. Salt and pepper.

Add Rice: Stir in the Arborio rice and toast it for 2-3 minutes until the edges become slightly translucent. Pour in white wine and lemon juice, stirring until mostly absorbed.

Cook the Risotto: Add warm stock one cup at a time, stirring constantly and allowing each addition to absorb before adding more. This will take 20-25 minutes. The rice should be tender with a slight bite.

Finish with Cheese: Stir in the Parmesan cheese, optional mozzarella and cream, and the lemon zest. Fold in the cooked shrimp and asparagus. Adjust seasoning to taste.

Add a drizzle of olive oil just before serving.

Expert Tips and Tricks

Don’t Rush the Stir: Stirring slowly and consistently is key to risottos creamy texture

Cut Off the Bottom of the Asparagus: Take a piece of of asparagus and give it a bend. Where it breaks is the spot where you know to discard the bottom part of the asparagus

Use Warm Stock: Cold stock can make the rice seize up and you won’t get the creaminess you want. Keep the stock simmering in a separate pot.

Swap the Shrimp: This dish is just as delicious with scallops, chicken or leave them out for a vegetarian version.

Lemon to Taste: For extra zing, serve with a wedge of lemon on the side

Arancini – Use the leftover risotto to make arancini.

FAQ

Can I make this ahead of time? Risotto is best fresh, but you can prep the shrimp and chop the veggies in advance. Leftovers can be revived with a little extra broth.

Can I Use Frozen Shrimp? Absolutely. Just thaw and pat dry before cooking.

Is There a Substitute for Arborio Rice? Carnaroli is a great alternative. Long grain rice won’t give you the same creamy texture.