This recipe is a favorite in my household. It’s great, my mother gave it to me!
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
Ingredients
- 1 (32 ounce) container chicken broth
- 2 tablespoons olive oil
- ⅓ onion, chopped
- ½ clove garlic, minced
- 3 cups Arborio rice
- 1 pound raw shrimp, peeled and deveined
- 1 pound fresh asparagus, cut into thirds
- ½ cup grated Parmesan cheese
- 3 tablespoons butter
- 1 tablespoon salt
- 1 tablespoon ground black pepper
- 1 tablespoon chopped fresh parsley
Instructions
- Pour chicken broth into a pot; bring to a simmer over medium-low heat.
- Meanwhile, heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until slightly softened, about 2 minutes. Add Arborio rice; cook, stirring frequently, until coated with oil, about 4 minutes.
- Stir 1/2 cup hot chicken broth into the saucepan; cook and stir until rice has absorbed broth, about 2 minutes. Repeat this process 4 more times, stirring constantly, until rice is creamy and tender yet firm to the bite, about 15 minutes.
- Stir shrimp and asparagus into remaining hot broth. Cook until shrimp turns pink, 2 to 3 minutes. Remove broth from heat.
- Use a slotted spoon to transfer shrimp and asparagus to rice; cook and stir for 1 minute. Stir Parmesan cheese and butter into rice; cook until melted, about 1 minute. Remove rice from heat. Season with salt and pepper. Sprinkle parsley over each serving.
- Nutrition data for this recipe includes the full amount of chicken broth. The actual amount of broth consumed will vary.
Nutrition Facts
| Calories | 858 kcal |
| Carbohydrate | 130 g |
| Cholesterol | 210 mg |
| Dietary Fiber | 5 g |
| Protein | 37 g |
| Saturated Fat | 9 g |
| Sodium | 3233 mg |
| Sugars | 4 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
DO NOT USE 3 CUPS OF RICE!!! Everything was great except you only need 1 1/2 cups of rice.
Shrimp and asparagus were great but I had a hard time getting the risotto right. Might be nice with a different rice base.
Used fresh green beans instead of asparagus. Will definitely cook again. Very delicious.
I make risotto frequently and always use 4 cups liquid to one cup arborio rice. I start with 1/2 cup dry white wine and use 3 1/2 cups broth. When having with seafood I add 1 tsp grated lemon zest at the end.
I was nervous to try making risotto from scratch, but followed the recipe to the letter and it turned out perfectly. Very tasty!
1 1/2 cups of Arborio instead of 3 cups & it was PERFECT!
wow, was this good. First time I ever had this rice. loved it
My husband and I made this for our couples date night in. Instead of asparagus we added roasted broccoli, scallops and lobster meat. It came out amazing! (We sautéed the scrimp and scallops in butter and set aside until the end and we got cooked lobster and added that as well.)
This recipe is fantastic. But you have to use half the amount of rice.
Excellent recipe and dish. Followed the instructions perfectly. Loved the texture and flavors. Will be making again!
The key to making this easy is to do the prep work first, because the arborio rice requires constant attention. The results were excellent. The creamy arborio rice, asparagus and shrimp flavors are an excellent combination.
Recipe came out good; but, way too much rice!
The final product was delicious and I impressed the heck out of my date!! HOWEVER…the recipe is way off with measures. I was cooking for 2 so attempted to make only 1/3-1/2 of recipe. I had about 1 1/4 cup of risotto left so scaled down for that. I ended up using 3 – 14oz cans of chicken broth plus a short pour of white wine! Thank goodness I had a lot of extra broth in the house or the recipe would have been ruined. I’ve made risotto before so knew enough to know that more was needed. I also think cook time is a lot longer than the recipe calls for due to the additional broth that was needed. I used way less salt and pepper too. Awesome dish with modifications though!
I substitute the Chicken Broth into vegetable broth and added more Parmesan cheese for added flavor.
great simple dinner. cut the rice in half, if using arborrio, and still add a bit more broth, and it is a winner. if it were not for that mistake in the recipe, it would be 5 stars. Also with the rice cut down, 1/2lb of asparagus is pleanty.
This turned out really nice. I scaled the recipe down to 1 cup rice but used 2/ 32oz containers of veg broth for the whole process to get the rice to a good texture. Did add a little veg for nutrition and to make it a meal. I added a few mushrooms to the onion mix in the beginning because they needed to be used. I shredded zucchini and squash, sweated them in a colander while I made the risotto. I chopped the shrimp for dietary needs as well as the asparagus. I added a lot more minced garlic too…we love it… Had to throw in red pepper to the risotto, more towards the last addition of broth! I added a little seasoning (Lantana all purpose) to the broth wile it heated for extra kick (for the rice and the shrimp boil)…. after boiling the shrimps and asparagus in the remaining broth I drained them in the colander with the rinsed shredded squashes…..then just added everything to the rice. Didn’t have all the parm (my bad) so subbed the last of the feta. Didn’t change too much….just a fan of using what we have and not wasting food 🙂
Delicious! However, the ratio of rice to liquid needs to be about 1:3 or 1:3 1/2 (I heat up enough for 1:4 to be safe) which would mean 9-12 cups of liquid rather than 4, and a HUGE amount of risotto. I also reduced the salt – otherwise loved this dish and will certainly add it to my recipe box! Thanks for sharing!
This is delicious IF you make the following adjustments: just one cup of rice is just right for 4. 2 T butter rather than 3,and much less salt and pepper—1 T of each is far too much!
It was great! I had to use more chicken broth than what the recipe called for, but other than that no changes
I made this without the asparagus just with garlic shrimp and it was amazing. It’s easy to make.
This could be a 5 star recipe but only if you use 1 cup Arborio rice. Three cups rice would be enough for 12 servings.