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A bowl filled with risotto and topped with asparagus and shrimp
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Spring Risotto with Shrimp

This Spring Risotto with Shrimp is the prettiest dish including fresh spring vegetables and juicy shrimp.
Prep Time20 minutes
Cook Time40 minutes
Course: Main Course
Cuisine: Italian
Keyword: Asparagus, Risotto, Shrimp, Spring Recipes
Servings: 4 servings

Equipment

  • Dutch Oven

Ingredients

For the risotto:

  • 2 Tbsp olive oil
  • 1 large shallot, minced
  • 1 leek, halved and chopped
  • 2 cloves garlic, minced
  • 1 cup asparagus, trimmed and chopped, divided
  • 1 cup arborio rice
  • 3/4 cup cold dry white wine
  • 4 cups vegetable or chicken stock, warmed
  • 1 cup shelled peas (frozen is ok!)
  • 1/2 cup grated parmesan cheese
  • 1 lemon, zested

For the shrimp:

  • 1 lb raw shrimp, thawed if frozen
  • 1 Tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp freshly cracked pepper
  • 1 clove garlic, grated
  • 2 tsp fresh lemon juice

Instructions

For the risotto:

  • Bring the chicken or vegetable stock to a gentle simmer in a saucepan as you prepare the risotto.
  • Add olive oil to a medium dutch oven set over medium heat.
  • Add shallot and leek and saute until fragrant, about 7 minutes.
  • Add minced garlic and season with salt and pepper. I start with about 1/4 teaspoon of each. Stir until combined and add 1/2 cup of chopped asparagus. Cook for an additional 3 minutes.
  • Make a cleared area in the center of your pan and pour in the arborio rice. Stir the mixture to combine, and allow the rice to lightly toast, but not brown. Browning the rice will impede its ability to soak up liquid.
  • Pour in the cold white wine, stirring to combine. Allow it to evaporate completely.
  • Start ladling the warm broth to the pan in about 1 cup increments. Allow stck to completely absorb before adding the next round. Gently stirring will be important in this step - don't distract yourself with another task! The key to deliciously creamy risotto is to keep it moving as it cooks.
  • Once all the broth has been added, add 1 cup of green peas and remaining chopped asparagus.
  • Add parmesan cheese and lemon zest, stirring to combine.
  • Sample the dish. If it needs additional seasoning, add more salt or pepper as needed.

For the shrimp:

  • Add olive oil to a large saute pan set over medium heat.
  • Season both sides of the shrimp with salt and pepper. Add shrimp to the pan.
  • Grate the clove of garlic directly into the pan as the shrimp cooks. Toss to combine, ensuring each shrimp has been flipped.
  • Add the lemon juice, off the heat, and stir the shrimp. Shrimp are done when they have just turned pink and are opaque throughout. Take care to not overcook!

To serve:

  • Plate risotto in a shallow bowl or on a plate and top with cooked shrimp and additional spears of steamed asparagus, if you like. Serve with extra grated parmesan.