Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Risotto con Asparagi e Gamberetti

Risotto with Asparagus and Shrimp

Name: Risotto with Asparagus and Shrimp
Total time: 2700 s
Yield: Serves 2 servings
Cuisine: American
Ingredients: 5 1/3 oz asparagus (150 g); 1 3/4 oz peeled shrimp (50 g); 1 green onion; 1/2 clove garlic; 1 small bunch fresh parsley; Salt, to taste; Black pepper, to taste; 4 1/4 cups broth made with asparagus stems, half a green onion, garlic, and parsley (1 L); 5 2/3 oz Carnaroli rice (160 g); 1 tablespoon extra virgin olive oil; 2 teaspoons butter; 2 tablespoons dry white wine (30 ml)

Rosanna Satiro @cook_115342904

Statte Taranto Puglia Italy

I love asparagus, and now it's at its best—spring is finally here! Paired with shrimp, it's a perfect match. This dish is light, flavorful, and satisfying.

Rosanna Satiro @cook_115342904

Statte Taranto Puglia Italy

I love asparagus, and now it's at its best—spring is finally here! Paired with shrimp, it's a perfect match. This dish is light, flavorful, and satisfying.

Saved

Ingredients

45 minutes

Serves 2 servings

5 1/3 ozasparagus (150 g)
1 3/4 ozpeeled shrimp (50 g)
1green onion
1/2 clovegarlic
1small bunch fresh parsley
Salt, to taste
Black pepper, to taste
4 1/4 cupsbroth made with asparagus stems, half a green onion, garlic, and parsley (1 L)
5 2/3 ozCarnaroli rice (160 g)
1 tablespoonextra virgin olive oil
2 teaspoonsbutter
2 tablespoonsdry white wine (30 ml)

Saved

Steps

45 minutes

1

Make the broth: Boil the asparagus stems with half the green onion, half a clove of garlic, and a sprig of parsley for 15 minutes. Strain and keep warm.
2

In a pot, melt one teaspoon of butter with 1 tablespoon of olive oil and the other half of the chopped green onion.
3

Sauté gently, then add the sliced asparagus, reserving a few tips for garnish.
4

Add the Carnaroli rice and toast for 1 minute.
5

Pour in the white wine and let it evaporate.
6

Begin adding the hot broth a little at a time, stirring.
7

Halfway through cooking, add the shrimp.
8

Season with salt and pepper, and cook until the rice is al dente.
9

Turn off the heat, add the remaining teaspoon of butter and chopped parsley, and stir well to combine.
10

Garnish the dish with the reserved asparagus tips.

Saved

Cooksnaps

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Rosanna Satiro @cook_115342904

Published in the US on May 06, 2026 13:46

Statte Taranto Puglia Italy

cucina classica con un tocco di innovazione, amo sempre sperimentare ....cucinare per me è vita, gioia amore e cura nei giorni complicati, insomma per me è tutto!

Keywords

Risotto Welsh Onion Shrimp Asparagus Pepper Rice Butter Garlic Wine

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