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The Best Lemon Butter Shrimp and Asparagus Risotto Recipe

The Best Lemon Butter Shrimp and Asparagus Risotto Recipe
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★★★★★

4.7 from 25 reviews

This creamy and flavorful Lemon Butter Shrimp and Asparagus Risotto combines tender shrimp, fresh asparagus, and zesty lemon with the comforting creaminess of Arborio rice cooked to perfection. Infused with garlic, Parmesan cheese, and fresh parsley, it’s an elegant yet easy-to-make dish perfect for a special dinner or a wholesome weeknight meal.

Ingredients

Scale

Rice and Broth

  • 1 1/2 cups Arborio rice
  • 6 cups chicken stock (kept warm in a separate pot)
  • 1/2 cup dry white cooking liquid (or extra stock)

Seafood and Vegetables

  • 1 pound large shrimp, peeled and deveined
  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces

Aromatics and Flavorings

  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 2 lemons (zested and juiced)
  • 2 tablespoons fresh parsley, chopped

Fats and Cheese

  • 4 tablespoons butter, divided
  • 2 tablespoons olive oil
  • 3/4 cup freshly grated Parmesan cheese

Seasonings

  • Salt and black pepper to taste

Instructions

  1. Prepare the stock: Warm your chicken stock in a saucepan over low heat and keep it at a gentle simmer throughout the cooking process. Using warm stock is essential to prevent shocking the rice and ensuring a creamy, even texture.
  2. Cook the shrimp: Season the peeled and deveined shrimp generously with salt and black pepper. Heat olive oil in a large, heavy-bottomed skillet over medium-high heat. Cook the shrimp for about 2 minutes per side or until pink and just cooked through. Remove the shrimp to a plate and set aside.
  3. Sauté aromatics: In the same skillet, add 1 tablespoon of butter and the finely diced onion. Cook over medium heat until the onion is soft and translucent, approximately 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant, taking care not to burn the garlic.
  4. Toast the rice: Add the Arborio rice to the skillet and stir continuously for about 2 minutes until the edges of the grains become slightly translucent. Toasting the rice enhances its flavor and adds depth to the dish.
  5. Add white cooking liquid: Pour in the dry white cooking liquid or extra stock and stir until it is fully absorbed by the rice.
  6. Cook the risotto: Begin adding the warm chicken stock one ladle at a time. Stir gently and frequently, allowing each addition of stock to be mostly absorbed before adding the next. This gradual process, which takes approximately 18-20 minutes, helps release the rice’s starches, creating the signature creamy texture of risotto.
  7. Add asparagus: About 5 minutes before the risotto is finished cooking—when the rice is tender but still has a slight bite—fold in the trimmed and cut asparagus pieces. The residual cooking time will soften the asparagus perfectly.
  8. Combine shrimp and final flavors: In the final 2 minutes of cooking, gently fold in the cooked shrimp, lemon zest, lemon juice, the remaining 3 tablespoons of butter, and the freshly grated Parmesan cheese. Stir gently to combine and allow the residual heat to warm everything through without overcooking the shrimp.
  9. Season and garnish: Remove the skillet from the heat. Taste the risotto and adjust salt and pepper as needed. Garnish with freshly chopped parsley and serve immediately while creamy and hot.

Notes

  • Keep the chicken stock warm during the risotto-making process to help the rice cook evenly and maintain a creamy texture.
  • Use fresh lemons for the best bright citrus flavor and avoid bottled lemon juice if possible.
  • Do not overcook the shrimp; they should be just pink and tender when folded in at the end.
  • If you prefer a vegetarian version, substitute vegetable stock for chicken stock and omit the shrimp.
  • Stirring frequently but gently helps release the rice’s starches and prevent sticking without breaking the grains.
  • The asparagus can be swapped with other vegetables like peas or green beans depending on seasonality and preference.

Nutrition

Keywords: risotto, shrimp, asparagus, lemon butter, Italian recipe, creamy risotto, spring vegetables, easy dinner

Find it online: https://todayfoodrecipe.com/the-best-lemon-butter-shrimp-and-asparagus-risotto-recipe/