Asparagus and Shrimp Risotto

Most people consider risotto to be tricky to get just right. But it’s not. It’s actually really easy, although it may just take a bit of experience to raise your own confidence. Let’s break down the steps to give you an idea as to how easy this dish actually is.

  1. Melt butter and saute aromatics like onions or garlic
  2. Add riceRisotto from CHEFS Mix
  3. Deglaze pan with wine
  4. Add broth a little at a time and stir until rice absorbs liquid
  5. Add veggies or other extras
  6. Stir in cheese
  7. Season with salt and pepper

Still think risotto is difficult? If you enjoy cooking and you’re a bit of a foodie,
and I’m guessing you are, then risotto is a cinch.

Yes, there’s stirring involved – a lot of stirring involved. Keep on stirring,
that’s the key to great risotto.

I’m keen on making this particular risotto for myself and often add shrimp for a protein boost. But it is also a great dish for when you have company, and want something semi-quick and delicious that will show off your skills just a little bit.

Your Turn: In the kitchen, are you a risotto fan? What advice would you give first-time risotto makers?

Risotto from CHEFS Mix

Asparagus and Shrimp Risotto Recipe from CHEFS Mix

Makes 6 servings

printer-friendly recipe


5 cups chicken or vegetable broth
1 to 2 tablespoons olive oil
1 pound asparagus, washed, trimmed and cut on the diagonal into 1-inch pieces
3 tablespoons butter
1 small onion, diced
1/2 pound mushrooms, roughly chopped
1-1/4 cups Arborio rice
1/2 cup dry white wine
3/4 pound medium-sized shrimps, shelled and de-veined
1 teaspoon lemon zest (optional)
1/2 cup freshly grated Parmesan cheese
Salt and pepper, to taste


1. In a medium-sized saucepan over medium heat, warm the vegetable or chicken broth to a simmer. Set aside.

2. Using a large saucepan, Dutch oven or risotto pot on medium to medium-high, heat olive oil. Add the asparagus and stir frequently until a little crispy. Remove the asparagus and place in a bowl.

3. Using the same large saucepan, melt the butter over medium heat. Add in the diced onion and stir on medium heat until onions are translucent and soft. Add mushrooms and cook until softened, 3 to 5 minutes. Add in the rice and, stirring constantly, cook for 2 to 3 minutes. Rice should be lightly coated with butter. Pour in the wine and stir constantly until the rice almost completely absorbs the wine.

4. Add one ladle or 1/2 cup of hot broth and stir constantly until the rice absorbs all the liquid. Repeat until you have added 3 cups of broth. Taste the risotto. When done, the rice should be al dente – soft with a little firmness in the center. If the rice is undercooked (too hard), add another ladle or 1/2 cup of hot broth and stir until the rice absorbs it all. Taste. Repeat until risotto is al dente. If you run out of hot broth, use hot water.

5. Add the raw shrimp and pre-cooked asparagus. Stir frequently and continue to cook until the shrimp is cooked through and pink in color. Add lemon zest (optional) and Parmesan cheese. Stir to melt and incorporate. Taste. Season with salt and pepper. Serve hot. Makes 6 servings

Looking for more risotto recipes? Try these:

Bice Porcini Mushroom Risotto | CHEFS Mix        Troigros Chestnut Ristotto with Red Wine | CHEFS Mix

Bice Porcini Mushroom Risotto                                   Troigros Chestnut Risotto with Red Wine

Lemon Asparagus Risotto | CHEFS Mix        Risotto aal Primavera | CHEFS Mix

Lemon Asparagus Risotto                                           Risotto alla Primavera

Red Wine Risotto with Parmesan | CHEFS Mix        Risotto with Pancetta, Zucchini, Basil & Parmesan | CHEFS Mix

Red Wine Risotto with Parmesan                                 Risotto with Pancetta, Zucchini, Basil & Parmesan

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