Name: Lemon Butter Shrimp and Asparagus Risotto Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 1/2 cups Arborio rice; 6 cups chicken stock (kept warm); 1/2 cup dry white cooking liquid (or extra stock); 1 pound large shrimp, peeled and deveined; 1 pound fresh asparagus, trimmed and cut into 1-inch pieces; 1 medium onion, finely diced; 3 cloves garlic, minced; 4 tablespoons butter, divided; 2 tablespoons olive oil; 2 lemons (zested and juiced); 3/4 cup freshly grated Parmesan cheese; 2 tablespoons fresh parsley, chopped; Salt and black pepper to taste

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Introduction

This Lemon Butter Shrimp and Asparagus Risotto is a delightful combination of creamy Arborio rice, tender shrimp, and fresh asparagus, all brightened with zesty lemon. Perfect for a special dinner or a comforting weeknight meal, it offers rich flavors and a luxurious texture that’s surprisingly simple to achieve at home.

A white bowl filled with creamy risotto at the bottom, topped with several large, cooked shrimp that have a light orange-pink color. Bright green asparagus spears are placed among the shrimp, adding a fresh contrast. The shrimp and asparagus are sprinkled with chopped herbs, giving a touch of green over the dish. A lemon wedge sits on the side of the bowl. The texture of the risotto looks soft and smooth, while the shrimp have a firm, slightly shiny surface. The photo is taken on a white marbled surface with soft lighting, captured with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups Arborio rice
1 pound large shrimp, peeled and deveined
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
6 cups chicken stock (kept warm in a separate pot)
1 medium onion, finely diced
3 cloves garlic, minced
1/2 cup dry white cooking liquid (or extra stock)
4 tablespoons butter, divided
2 tablespoons olive oil
2 lemons (zested and juiced)
3/4 cup freshly grated Parmesan cheese
2 tablespoons fresh parsley, chopped
Salt and black pepper to taste

Instructions

Step 1: Warm your chicken stock in a saucepan and keep it at a gentle simmer to prevent shocking the rice and ensure proper texture.
Step 2: Season the shrimp with salt and pepper. Heat olive oil in a large, heavy-bottomed skillet over medium-high heat. Cook shrimp for about 2 minutes per side until pink and just cooked through. Remove shrimp to a plate and set aside.
Step 3: In the same skillet, add 1 tablespoon butter and the diced onion. Cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
Step 4: Add the Arborio rice and stir for about 2 minutes until the edges look slightly translucent, toasting the rice for added depth of flavor.
Step 5: Pour in the white cooking liquid and stir until it is absorbed. Then, add the warm chicken stock one ladle at a time, stirring gently and frequently. Wait until each addition is mostly absorbed before adding the next. This slow process creates a creamy risotto texture.
Step 6: About 5 minutes before the rice finishes cooking and is mostly tender with a slight bite, fold in the asparagus pieces. They will cook just right during the remaining time.
Step 7: In the last 2 minutes, gently fold in the cooked shrimp, lemon zest, lemon juice, remaining butter, and Parmesan cheese. Let the residual heat warm everything through.
Step 8: Remove the skillet from heat, taste and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley and serve immediately while creamy and hot.

Tips & Variations

Use homemade or high-quality chicken stock for a richer flavor.
Substitute asparagus with peas or green beans if preferred or out of season.
For a dairy-free version, omit the butter and Parmesan, or replace with a dairy-free cheese alternative.
Stirring constantly helps release the rice’s starch, creating the signature creamy risotto texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Risotto tends to thicken when cooled; reheat gently on the stove with a splash of stock or water to restore creaminess. Avoid microwave reheating at high power to prevent uneven heating.

How to Serve

A close-up photo shows a white ceramic bowl filled with creamy risotto at the bottom, soft and glistening with a pale beige color. On top, there are five large shrimp, cooked to a light pink-orange with a slightly shiny surface, scattered around the bowl. Bright green asparagus pieces are also placed on top, cut into small sections and partly covered by shrimp. Small bits of fresh herbs sprinkle over the shrimp and risotto, adding specks of green. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Just be sure to thaw them completely and pat dry before cooking to avoid excess moisture and ensure proper browning.

What if I don’t have white cooking liquid?

If you don’t have white cooking liquid or wine, simply substitute with extra warm chicken stock. It will still create a delicious risotto with slightly less acidity.