Recipe: Shrimp and Asparagus Risotto

Risotto is a very easy dish to make, it just takes around 20 minutes of dedication to stirring it around, ensuring it cooks evenly. The short grain rice has a high content of starch, giving it the characteristic creamy texture. It is a good source of carbohydrates and is delicious!

Ingredients (Serves 5):

  • 1/2 pound raw shrimp
  • 1 medium organic onion (finely chopped)
  • 3 cloves garlic (finely chopped)
  • 1 cup white wine
  • 14 fresh organic asparagus
  • 2 1/2 cups of organic Arborio Rice
  • 8 cups stock
    • shrimp skin
    • 1 organic lemon
    • 1 organic carrot
    • 2 bay leaves
    • salt
    • asparagus (woodier parts separated)
  • 5 slices prosciutto
  • 3/4 cup grated Parmigiano Regianno
  • unsalted butter
  • 2 tbsp extra virgin olive oil
  • parsley (for garnish)


You can always use bought stock, bouillon cubes, or Better than Bouillon instead. I just prefer to make my own stock since I already have to peel the shrimp anyways!

  1. To prepare the broth peel the shrimp. Set aside the raw shrimp and put the skins and heads (if attached) in a medium sauce pan with the rest of the ingredients.
  2. Fill with about 10 cups of cold water.
  3. Bring to a boil and simmer until reduced to about 8 cups.
  4. Cover and set aside


  1. Salt the shrimp and sautee in olive oil in a medium sauce pan until just cooked through. Remove and set aside
  2. Cut the asparagus into bite-sized pieces and place in salted boiling water. Cook for about 2 minutes (if just using tips) or around 4. Strain and run in cold water, set aside.
  3. Place the prosicutto slices on wax paper into a 450 F oven. Cook until crisp and set aside.
  4. Finely chop the garlic cloves, add to your sauce pan with a tablespoon of olive oil. Sautee until lightly browned
  5. Finely chop the onion, it should be almost the same size as the rice grains. Add to the garlic and cook on medium heat until translucent. Do not brown!
  6. Pour the rice in and cook for about 2 minutes
  7. Pour the white wine in and using a spatula or a wooden spoon begin to thoroughly mix.
  8. Slowly ladle the warm broth onto the rice, constantly mixing.
  9. Keep adding stock and mixing the risotto. Make sure you add one or two spoonfuls at a time, you want the risotto to slowly absorb the stock and cook.
  10. Cook this way for about 20 minutes, constantly stirring. Test the rice throughout, it should have a bite to it when fully cooked, ‘al dente’.
  11. Once the rice is cooked add the parmesan cheese and taste for salt. Mix in the asparagus and shrimp. Top with cracked black pepper and the crispy prosciutto

This is the first time I’ve made risotto. I wanted to learn how to cook the rice so that I can play with new, more complex flavours in the future. Let me know what you think, and what you make your risotto with!



  1. i love risotto and i love shrimps! i like how you put lemon in your broth, i think i will bring a light and refreshing taste to the risotto!

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