Risotto with Shrimp and Asparagus

  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 35 mins

This is an adaptation of a recipe that originally appeared in Relish that uses proscuitto. We replaced it with shrimp, but left everything else the same.


5cups hot chicken or turkey broth
1tablespoon olive oil
2tablespoons unsalted butter, divided
1/4cup minced yellow onion
1-- garlic clove, minced
1 1/4cups short-grained risotto rice (such as Arborio)
1pound asparagus, tough ends removed and cut in 1-inch pieces
3/4pound raw, peeled shrimp, chopped
1/2cup freshly grated Parmigiano Reggiano or Romano cheese
1/4teaspoon salt


  1. Bring broth to a simmer over medium heat.
  2. Combine oil and 1 tablespoon butter in a heavy saucepan and heat over medium heat. Add onion; sauté 5 minutes. Add garlic; sauté 30 seconds or until fragrant.
  3. Add rice; cook 5 minutes, stirring to coat well. Add 1 cup broth; cook, stirring constantly, until absorbed. Continue adding broth by small ladlefuls, stirring constantly and allowing each addition to be absorbed before adding more, until the rice is tender but still firm to the bite and creamy, about 20 minutes in all. Add asparagus and shrimp during last 5 minutes of cooking.
  4. Remove from heat and stir in the Parmigiano, remaining butter and salt. Serve immediately.

Nutritional Info *per serving

  • Calories 470
  • Glycemic Load 0
  • Fat 16g
  • Saturated Fat 7g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 6g
  • Cholesterol 25mg
  • Sodium 2260mg
  • Potassium 840mg
  • Carbohydrate 58g
  • Fiber 4g
  • Sugars 4g
  • Protein 25g
  • Trans Fat 0g
  • Vitamin A 20%
  • Vitamin C 10%
  • Calcium 15%
  • Iron 35%