Shrimp and Asparagus Risotto

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“A modification of Food Network's Shrimp and Asparagus Risotto casserole.”
1hr 13mins

Ingredients Nutrition


  1. In small saucepan heat stock.
  2. In blender add asparagus stems and 1 cup of hot broth/stock and blend until smooth.
  3. Return mixture to stock/broth pot.
  4. Heat 2 tablespoons of the butter and 2 tablespoons of the extra-virgin olive oil in a large Dutch oven or saucepan until the butter is foamy.
  5. Add the Arborio rice and cook, stirring frequently, until the rice is well-coated and fragrant, 1 to 2 minutes.
  6. Add the shallots and garlic and cook, stirring, until fragrant, about 1 minute.
  7. Add the wine and cook until it evaporates.
  8. Reduce the heat to medium and add 2 cups of the hot stock and season lightly with salt.
  9. Cook, stirring constantly, until the broth has been absorbed.
  10. Continue to cook, adding more broth, 1/2 cup at a time as it is absorbed, until the rice is al dente, 16 to 18 minutes total cooking time.
  11. NOTE: If you use all of the stock before the rice is al dente, add a bit of hot water as needed.
  12. Add the chives, marjoram, thyme, and 1/4 teaspoon of the black pepper.
  13. Add asparagus tips.
  14. Taste and adjust seasoning, if necessary.
  15. Cover and set aside while you prepare the shrimp.
  16. Heat 2 tablespoons olive oil in a large skillet until very hot.
  17. In a small bowl combine the shrimp with the creole seasoning and 1/4 teaspoon salt and toss to thoroughly distribute seasonings.
  18. Add 2 tablespoons butter to the pan and, when foamy, add the shrimp and cook until shrimp are pink and lightly golden on both sides, 1 to 2 minutes.
  19. Transfer shrimp and any accumulated juices to the risotto and stir.
  20. Add 1 cup Parmesan cheese and stir.
  21. Serve immediately with additional Parmesan cheese sprinkled on top.

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