I have been craving risotto so bad lately, so I made Shrimp Asaparagus Risotto for me.
And only me. And now I’m sharing it with all of you!
This is a super simple easy recipe and it’s all in one pot!
I love one pot recipes, less dishes and WAY more fun.
Risotto is one of my absolute favorite things to make. Oh and eat, duh!
I had a similar dish to this one at Willow’s Bistro in Winston and it was so wonderful.
I got to eat this with my bestie Meghan on an awesome girls day mini Bachelorette.
I paired my Shrimp Asparagus Risotto with a tasty glass of sangria and savoured the flavors.
My meal was creamy, soft, felt like velvet in my mouth and had such a lovely smokey flavor.
The shrimp was bright and crispy and the asparagus added greenery and color to the plate.
I needed this in my life again. So I found a recipe on Pinterest and went for it and I made this masterpiece.
Don’t worry alllll that parmesan is supposed to be on there.
After I sat down to enjoy this easy recipe I could literally taste all the
ingredients working together with each other.
A little bit of wine, a lot of cheesy melted parmesan, soft risotto filled with
cooked chicken broth, and the cracked pepper powering through each bite.
It kinda tasted a little like heaven and I didn’t even mention the pink shrimp
or crunchy asparagus that cooked alongside the risotto itself.
Whoop there it is, a bowlful of this will take the winter blues away and keep you oh so warm.
Don’t forget the fresh cracked pepper peeps.
- 2.5 cups chicken broth
- 1 tablespoon butter
- 1 baby shallot, minced
- 3/4 cup arborio rice
- 1/4 cup pinot grigio
- 1/3 cup chopped asparagus
- 10 large shrimp
- old bay seasoning
- 1/3 cup parmesan, grated
- Boil chicken broth in a saucepan, once boiling turn heat low to keep warm.
- Sprinkle old bay on the shrimp and toss to coat.
- In another saucepan melt butter and toss in minced shallot.
- Once translucent and fragrant throw in uncooked rice.
- Toast slightly in butter until covered, pour in wine and cook until wine is absorbed in the rice.
- Add 1/2 cup chicken broth and stir, cook on medium until all liquid is absorbed.
- Keep adding 1/2 cup broth at a time until it's absorbed.
- When you only have three more 1/2 cups of broth left, toss in asparagus.
- Continue to stir as it's all cooking. After your third addition of broth, add shrimp to the pan.
- Taste the rice at this point, if it is soft you don't need to continue adding broth, if it's slightly hard keep adding all the broth 1/2 cup at a time.
- Once all broth is absorbed and the rice is soft, add in the parmesan and season with S&P.