Creating a delicious and elegant meal doesn’t have to be complicated. This One Pot Risotto with Shrimp & Asparagus recipe simplifies the traditional risotto-making process by using just one pot, making it a perfect choice for any night of the week. The combination of rich, creamy risotto with the fresh, vibrant flavors of shrimp and asparagus is sure to impress your taste buds.
How to prepare One Pot Risotto with Shrimp & Asparagus
Ingredients:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup Arborio rice
- 1/2 cup dry white wine (optional, or substitute with extra broth)
- 4 cups chicken or vegetable broth, warmed
- 1 pound shrimp, peeled and deveined
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh lemon juice (optional, for serving)
- Fresh parsley or chives, chopped (optional, for garnish)
Directions
- Sauté the aromatics: Heat olive oil and butter in a large pot over medium heat. Add chopped onion and sauté until softened, about 3-4 minutes. Stir in minced garlic and cook for another 1-2 minutes.
- Toast the rice: Add Arborio rice to the pot and stir to coat the grains in oil and butter. Cook for 2-3 minutes until the rice is slightly translucent around the edges.
- Deglaze with wine: Pour in white wine (if using) and stir until mostly absorbed by the rice.
- Cook the risotto: Add warm broth, one ladleful at a time, stirring constantly. Continue for about 15-20 minutes until the rice is creamy and tender.
- Add shrimp and asparagus: Stir in shrimp and asparagus when the risotto is almost done. Cook for another 5-7 minutes.
- Finish the risotto: Stir in Parmesan cheese and season with salt and pepper. Add fresh lemon juice if desired.
Serve the risotto hot, garnished with fresh parsley or chives if desired.
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