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The Boat Shed Kitchen

Shrimp and Asparagus Risotto

This creamy shrimp and asparagus risotto features buttery Arborio rice, crisp asparagus, and juicy shrimp cooked slowly in warm stock and finished with Parmesan. It’s a classic Italian-inspired dish that’s perfect for spring dinners, date nights, or when you want something comforting yet refined.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 6 cups chicken stock
  • 4 tablespoons butter
  • 1 shallot minced
  • 4 cloves garlic pressed or minced
  • 1½ cups Arborio rice
  • ½ cup dry white wine Pinot Grigio or Sauvignon Blanc recommended
  • 1 cup asparagus chopped into 1-inch pieces
  • 1 lb jumbo shrimp 16/20 count, peeled and deveined
  • 1 cup freshly grated Parmesan cheese
  • Salt and freshly cracked black pepper

Method
 

  1. Bring chicken stock to a boil in a medium saucepan, then turn off heat and cover to keep warm.
  2. In a large skillet, melt butter over medium heat.
  3. Add shallot and cook for 2–3 minutes until soft.
  4. Add garlic and sauté 1 more minute.
  5. Stir in Arborio rice and cook 1 minute.
  6. Pour in wine and stir until nearly absorbed.
  7. See full steps with tips & photos → https://theboatshedcafe.com/shrimp-and-asparagus-risotto/

Notes

  • Stirring is key to risotto’s creamy texture—don’t rush it.
  • You can swap shrimp for scallops or cooked chicken if preferred.
  • Vegetable broth can be used instead of chicken stock for a pescatarian version.