Lemony shrimp risotto with asparagus and wilted spinach is rich, creamy and downright delicious. It’s springtime comfort food at its finest and easy to make. If you can stir, you can make risotto!
This risotto showcases plump shrimp, fresh asparagus and baby spinach, and laced with lemon and nutty parmesan cheese. Then it’s finished with aromatic fresh thyme and basil! It's one delicious meal you can make during the week or for your next dinner party!
Below you’ll find everything you need to make foolproof risotto: main ingredients, substitutions, cooking steps and expert tips! And if you’d like to explore more risotto favorites, check out this roasted butternut squash risotto and instant pot chicken marsala risotto.😊
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What is Risotto
A classic Italian creamy rice dish using short grain arborio rice, which is widely available in grocery stores. Risotto is the perfect base to mix in a variety of proteins and vegetables or enjoy simply as is!
Why You’ll Love Shrimp Asparagus Risotto
- Checks all the delicious comfort food boxes!
- Great for weeknights and weekend entertaining
- Gluten free
- Customizable
- Meal prep favorite!
Ingredients & Substitutions
- Arborio rice: A short-grain Italian rice that releases its starch as warm stock is added and takes on a lovely creamy texture.
- Large shrimp: 21-25 count per pound, peeled, deveined and tails removed. If using frozen shrimp, let thaw overnight in the fridge.
- Asparagus: Medium sized stalks are best. Avoid super thick or pencil-thin stalks. Swap in zucchini, broccoli or mushrooms too if you like!
- Baby Spinach: Adds a multi-vitamin, healthy boost to the dish. You can also substitute arugula, kale or swiss chard.
- Wine: Good quality dry white wine is best for risotto. Look for a crisp chardonnay, sauvignon blanc or pinot grigio. Add extra broth if you’d like to omit the wine.
- Chicken broth or vegetable stock
- Onion and garlic cloves
- Corn
- Fresh herbs and bay leaf
- Fresh lemon juice and zest
- Parmesan cheese
Cooking Steps
The first step to making this shrimp risotto with asparagus is to poach raw shrimp in chicken stock. When just opaque, remove the shrimp with a slotted spoon to a bowl. Keep broth warm.
In a separate large pot blanch asparagus in boiling water, transfer to an ice bath for five minutes, then drain. Pat dry with paper towels.
Cook shallots and garlic in olive oil over medium-high heat. Season with kosher salt and black pepper.
Lower stove to medium heat and add rice to sautéed shallot and garlic. Cook a minute or two, stirring frequently.
Add wine to the pot to deglaze the bottom and rice can absorb the flavor.
Start adding broth. Ladle ¾ cup or so at a time and add bay leaf halfway through cooking. As the rice cooks it will become creamier with each addition of stock.
When creamy, add remaining ingredients to the rice mixture and start wilting in spinach by the handful. Then stir in the shrimp and asparagus pieces.
Serve hot creamy risotto with extra parmesan cheese! This is a dish the whole family will love!
Tips to Make Great Risotto
- Hot stock is key. Keep it at a low simmer while making the risotto. Cold broth lowers the temperature of the pan and alters the cooking process.
- You don’t have to stir constantly! Give the risotto a good stir every 30-60 seconds. Stirring constantly cools the risotto down. If you don’t stir enough, however, it will burn.
- Let broth get absorbed before adding more. If you add in the broth too quickly or all at once, you’re just boiling the rice and not letting that creamy starch develop.
- Keep heat at a medium simmer throughout cooking. If your heat is too low, the risotto will take forever cook.
- You’re looking for slightly al dente rice, not mushy.
- Cook vegetables and proteins before adding to risotto. This ensures just-right Goldilocks results without overcooking the shrimp and asparagus.
Side Dishes to Serve
Shrimp risotto with asparagus is certainly hearty enough to stand on its own, but if you’re looking to expand the menu, here are a few delicious side dishes! Plus check out our round up of 23 sides for shrimp!
- Crisp Green Salad with Citrus Vinaigrette
- Charred Broccolini Salad with White Beans and Burrata
- Lion’s Mane Mushroom Crab Cakes
- Asian Red Cabbage Slaw
Shrimp Risotto FAQs
You can add heavy cream but it’s not necessary. Cream will make the risotto a bit heavier and richer, but it already has a creamy texture from the starches breaking down in the cooking process. Adding cream really comes down to personal preference.
In full disclosure, you can’t. Risotto requires 25-30 minutes to reach that luxurious texture and is a process that should not be rushed. With a little patience, you’ll be greatly rewarded.
This 5-quart, heavy-bottomed saucepan with straight sides is my go-to pan when making a large batch of risotto that serves at least six people. You want a deep skillet that’s at least 12 inches in diameter for the best results.
I don’t recommend freezing risotto. The rice can remain hard and have a grainy texture after being frozen. It’s best to store leftovers in an airtight container in the fridge up to 5 days. Reheat in a saucepan over medium heat until warm with additional broth if it’s thick.
More Favorite Shrimp Recipes!
📋 Recipe
Lemony Shrimp Risotto with Asparagus
Equipment
Ingredients
- 6 cups chicken or vegetable stock
- 2 pounds large raw shrimp , 21-25 count, peeled and deveined, tails removed
- ½ pound asparagus , trimmed of woody ends
- 2 tablespoons olive oil
- 1 onion , chopped
- 6 garlic cloves , minced
- 1 ½ cups Arborio rice
- ¾ cup dry white wine
- 1 bay leaf
- 1 cup corn , fresh or frozen and thawed
- 5 ounces baby spinach leaves
- 2 tablespoons fresh basil , packed and thinly sliced
- 2 teaspoons fresh thyme leaves
- 1 lemon , zested
- ⅓ cup Parmesan cheese , freshly grated
- Salt and pepper
Instructions
- Bring stock to simmer in medium saucepan. Add shrimp and remove from heat.
- Poach shrimp 2 ½ minutes until just opaque in center. With a slotted spoon, transfer shrimp to a bowl and cover with foil to keep warm.
- Place saucepan with stock back on burner on low heat.
- Meanwhile, blanch asparagus in simmering water until crisp tender, 3-4 minutes. Drain and rinse with cold water to stop the cooking.
- Transfer asparagus to cutting board and cut into 1 ½-inch pieces. Set aside.
- Heat olive oil in a 5-quart, high-rimmed saucepan or heavy large pot over medium-high heat.
- Add onion. Season with salt and pepper. Sauté onion until tender, about 5 minutes, stirring frequently.
- Stir in garlic and cook 1 minute. Add rice and continually stir another minute.
- Pour in wine and cook 2-3 minutes until absorbed, stirring occasionally.
- Add ¾ cup stock and simmer until most of the liquid is absorbed, stirring often, about 2 minutes.
- Continue to add stock, ¾ cup at a time, allowing almost all of the liquid to be absorbed before adding more.
- After the third or fourth addition of stock, add the bay leaf. Continue adding stock ¾ cup at a time until rice is tender and creamy, 25-30 minutes total. Remove bay leaf.
- Lower heat to medium and stir in corn.
- Gradually add spinach by the handful allowing each batch to wilt into the rice.
- Add the shrimp and asparagus. Cook 1-2 minutes to heat through. Remove from heat and stir in basil, thyme, lemon zest and Parmesan cheese.
- Season to taste with salt and pepper. Serve hot. Enjoy! (Store leftovers in the fridge up to 5 days.)
Notes
- Hot stock is key. Keep it at a low simmer while making the risotto. Cold broth lowers the temperature of the pan and alters the cooking process.
- You don’t have to stir constantly! Give the risotto a good stir every 30-60 seconds. Stirring constantly cools the risotto down. If you don’t stir enough, however, it will burn.
- Let broth get absorbed before adding more. If you add in the broth too quickly or all at once, you’re just boiling the rice and not letting that creamy starch develop.
- Keep heat at a medium simmer throughout cooking. If your heat is too low, the risotto will take forever cook.
- You’re looking for slightly al dente rice, not mushy.
- Cook vegetables and proteins before adding to risotto. This ensures just-right Goldilocks results without overcooking the shrimp and asparagus.
Nutrition
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Kim says
Would you make a single or double recipe if you were using this for a potluck for 14 people?
Kim Peterson says
If everyone is bringing something I would not double the recipe. Also, you can adjust the servings in the recipe card to whatever you like and the ingredient amounts will change accordingly. Enjoy!
Ben | Havocinthekitchen says
I love the combination of shrimp, asparagus, and lemon (with other aromatics like thyme and basil). It's a perfect spring / summertime risotto - fresh, light, beautiful, colourful, and certainly tasty!
Kim Peterson says
Thanks so much, Ben! It's definitely all things comfort food with bright, fresh flavors.😊
Ben|Havocinthekitchen says
Beautiful risotto, Kim! Loaded with green veggies, shrimp, and corn (Interesting. Never used it in risotto), it's so beautiful, satisfying yet light - perfect for spring (which hopefully shows up soon in our area).
Kim Peterson says
Thanks Ben!! I like loading risottos up with whatever I have on hand. We get a glimpse of spring the next few days. If only it would stay!