Lemon Butter Shrimp and Asparagus Risotto
A creamy, citrusy lemon butter shrimp and asparagus risotto that combines juicy shrimp, tender asparagus, and bright lemon flavor for a light seafood dinner.
Equipment
- Large skillet
- Saucepan
- Wooden spoon
Ingredients
- 1 pound shrimp peeled and deveined
- 1 bunch asparagus trimmed and cut into 2-inch pieces
- 1.5 cups arborio rice
- 4 cups chicken broth low-sodium
- 1 small onion finely chopped
- 3 tablespoons butter unsalted, divided
- 2 tablespoons olive oil
- 0.5 cup white wine dry
- 1 clove garlic minced
- 0.5 cup Parmesan cheese grated
- 1 tablespoon lemon juice fresh
- 1 teaspoon lemon zest
- salt and pepper to taste
- fresh parsley for garnish
Instructions
- Warm the chicken broth in a saucepan and keep it simmering while preparing the risotto.
- In a skillet, melt butter with olive oil and sauté the onion until translucent.
- Add garlic and stir briefly, then add arborio rice and toast for 1-2 minutes.
- Pour in white wine and stir until mostly absorbed.
- Add warm broth one ladle at a time, stirring often until rice is creamy and tender.
- Stir in asparagus midway through cooking.
- In a separate pan, cook shrimp with butter until pink, then fold into the finished risotto.
- Finish with Parmesan cheese, lemon juice, and lemon zest. Serve warm.
Notes
- Keep broth warm for consistent risotto texture.
- Don't overcook shrimp—add them last.
- Reheat leftovers with a splash of broth to restore creaminess.