Creamy Parmesan Risotto with Sautéed Shrimp and Asparagus

This creamy parmesan risotto with sautéed shrimp and asparagus is the perfect dish when you want something elegant but don’t want to spend hours in the kitchen. The combination of tender shrimp, crisp-tender asparagus and rich, cheesy risotto creates a harmonious meal that feels both comforting and sophisticated.

With just a few simple ingredients and about 30 minutes, you can bring restaurant-quality flavor to your dinner table. The risotto is cooked to creamy perfection, then topped with perfectly seasoned shrimp and bright green asparagus. A sprinkle of fresh parsley and extra parmesan adds the finishing touch.

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Ingredients

1 lb shrimp, peeled and deveinedView ingredient guideLike ingredientDislike ingredient

1 bunch asparagus, trimmed and cut into 2-inch piecesView ingredient guideLike ingredientDislike ingredient

1 cup Arborio riceView ingredient guideLike ingredientDislike ingredient

4 cups chicken or vegetable broth, warmedView ingredient guideLike ingredientDislike ingredient

1/2 cup dry white wineView ingredient guideLike ingredientDislike ingredient

1 small onion, finely choppedView ingredient guideLike ingredientDislike ingredient

2 cloves garlic, mincedView ingredient guideLike ingredientDislike ingredient

1/2 cup grated Parmesan cheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoons butterView ingredient guideLike ingredientDislike ingredient

2 tablespoons olive oilView ingredient guideLike ingredientDislike ingredient

Salt and pepper to tasteView ingredient guideLike ingredientDislike ingredient

Fresh parsley, chopped, for garnishView ingredient guideLike ingredientDislike ingredient

Extra Parmesan for servingView ingredient guideLike ingredientDislike ingredient

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season shrimp with salt and pepper, then sauté for 2-3 minutes per side until pink and cooked through. Remove shrimp and set aside.
2. In the same skillet, add remaining 1 tablespoon olive oil and sauté asparagus pieces for 3-4 minutes until tender-crisp. Season with salt and pepper. Remove and set aside with shrimp.
3. In a large pot or Dutch oven, melt 1 tablespoon butter over medium heat. Add chopped onion and cook until softened, about 4 minutes. Add garlic and cook for 1 minute more.
4. Add Arborio rice and stir for 1-2 minutes until the grains are translucent around the edges.
5. Pour in the white wine and stir until it is mostly absorbed by the rice.
6. Begin adding warm broth one ladleful at a time, stirring frequently and waiting until each addition is mostly absorbed before adding the next. Continue for about 18-20 minutes until the rice is creamy and al dente.
7. Remove risotto from heat. Stir in remaining 1 tablespoon butter and grated Parmesan cheese. Season with salt and pepper to taste.
8. Serve risotto in bowls, topped with sautéed shrimp and asparagus. Garnish with chopped parsley and extra Parmesan if desired.

Recipe Tips

FAQ

Can I use a different type of rice?

Arborio rice is best for risotto because of its high starch content, which creates the creamy texture. Carnaroli or vialone nano are good substitutes.

Can I make this dish ahead of time?

Risotto is best served immediately. However, you can prep the shrimp and asparagus ahead and cook the risotto just before serving.

Can I use frozen shrimp?

Yes, thaw them completely and pat dry before cooking to ensure they sear properly.