Garlic Shrimp and Asparagus Risotto

Takes a second to prep but so worth it in the end.

Garlic Shrimp And Asparagus Risotto Ingredients

• 1 (32 ounce) container chicken broth

• 2 tablespoons olive oil

• ? onion, chopped

• clove garlic, minced

• 3 cups Arborio rice

• 1 pound raw shrimp, peeled and deveined

• 1 pound fresh asparagus, cut into thirds

• cup grated Parmesan cheese

• 3 tablespoons butter

• 1 tablespoon salt

• 1 tablespoon ground black pepper

• 1 tablespoon chopped fresh parsley

How to Make Garlic Shrimp And Asparagus Risotto

1. Pour chicken broth into a pot; bring to a simmer over medium-low heat.

2. Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in the hot oil until slightly softened, about 2 minutes. Add Arborio rice; cook, stirring frequently, until coated with oil, about 4 minutes.

3. Stir 1/2 cup of the hot chicken broth into the saucepan; cook and stir until the rice has absorbed the 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.

4. Stir shrimp and asparagus into the remaining hot broth. Cook until shrimp turns pink, 2 to 3 minutes. Remove broth from heat.

5. Stir shrimp and asparagus into the rice; cook for 1 minute. Stir Parmesan cheese and butter into the rice; cook until melted, about 1 minute. Remove rice from heat. Season with salt and pepper. Sprinkle parsley over each serving.

Garlic Shrimp And Asparagus Risotto Nutritions

• Calories: 858.2 calories

• Carbohydrate: 130.3 g

• Cholesterol: 209.9 mg

• Fat: 20 g

• Fiber: 4.6 g

• Protein: 36.6 g

• SaturatedFat: 8.5 g

• ServingSize:

• Sodium: 3233 mg

• Sugar: 3.7 g

• TransFat:

• UnsaturatedFat:

Garlic Shrimp And Asparagus Risotto Reviews

• 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.

• 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.

• Fresh and delicious. Dont let the fear of having to stir keep you from trying this. Risotti are wonderfully easy and this combination wont let you down. I added zucchine and squash. Thank you for the recipe.

• 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. Didnt have all the parm (my bad) so subbed the last of the feta. Didnt change too much....just a fan of using what we have and not wasting food :)

• 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 pepper1 T of each is far too much

• 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 one is a keeper. The rice was a bit too firm but thats because I was in a rush and added the cheese and butter a bit too soon, and regretted it because it just started sticking to the pan. Next time Ill cook it a bit longer before adding the shrimp and asparagus. Easy and flavourful.

• 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.

• I made this without the asparagus just with garlic shrimp and it was amazing. Its easy to make.

• Excellent recipe and dish. Followed the instructions perfectly. Loved the texture and flavors. Will be making again

• Recipe came out good; but, way too much rice

• This recipe is fantastic. But you have to use half the amount of rice.

• I substitute the Chicken Broth into vegetable broth and added more Parmesan cheese for added flavor.

• 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. Ive 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

• It was great I had to use more chicken broth than what the recipe called for, but other than that no changes