Asparagus Butter Risotto With Shrimp Recipe

Name: Asparagus Butter Risotto With Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbs. unsalted butter, at room temperature; 3/4 lb. asparagus stems peeled, chopped and blanched, tips set aside; 1/2 cup chopped fresh basil leaves; 3 garlic cloves, chopped; 1 leek, well washed and chopped; 1 cup Arborio rice; 1/2 cup white wine; 4 to 4 1/2 cups chicken both or canned low-sodium chicken both; 16 large shrimp, cleaned, deveined and roughly chopped; 1 cup freshly grated Parmesan cheese; 1/2 to 1 tsp. kosher salt; 1/2 tsp. black pepper; 4 rosemary sprigs, for garnish

Servings: persons

3 Tbs. unsalted butter, at room temperature
3/4 lb. asparagus stems peeled, chopped and blanched, tips set aside
1/2 cup chopped fresh basil leaves
3 garlic cloves, chopped
1 leek, well washed and chopped
1 cup Arborio rice
1/2 cup white wine
4 to 4 1/2 cups chicken both or canned low-sodium chicken both
16 large shrimp, cleaned, deveined and roughly chopped
1 cup freshly grated Parmesan cheese
1/2 to 1 tsp. kosher salt
1/2 tsp. black pepper
4 rosemary sprigs, for garnish

1
To make the asparagus butter:
2
Place 2 Tbs. butter, the asparagus stems, and the basil in a food processor fitted with a steel blade and puree. Set aside.
3
To make the risotto:
4
Place a large, straight-sided, non reactive stainless steel, nonstick, or lined copper saucepan over medium-high heat and, when it is hot, add the remaining 1 Tbs. butter. Add the garlic and leek and cook until they are transparent and soft, about 7 to 10 minutes. Add the rice and stir until it is well coated.
5
Add the wine and cook until it has been absorbed. Add 2 cups chicken broth, 1 cup at a time, stirring with each addition, until all the liquid as been absorbed, about 10 minutes. Add the asparagus tips, shrimp, and remaining 2 cups chicken broth and cook until all the liquid has been absorbed.
6
Add the asparagus butter, Parmesan cheese, salt and pepper, stirring well after each addition, and cook for 1 to 2 minutes. Divide the risotto among 4 shallow bowls and serve immediately, garnished with rosemary sprigs.

1640

kcal

Calories

Fat

Carbs

151

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 Tbs. unsalted butter, at room temperature, 3/4 lb. asparagus stems peeled, chopped and blanched, tips set aside, 1/2 cup chopped fresh basil leaves, 3 garlic cloves, chopped, and more.

Yes, Asparagus Butter Risotto With Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asparagus Butter Risotto With Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions