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

Saved

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!

Similar Recipes

More Recipes

Instant dahi wada

chef Nidhi Bole
Whole wheat flour (Aata) Pinwheel cookies(No Oven Recipe)

Nikita Singhal
Fish gravy, 🐟

Kulsoom Bukhari
Meetha Paratha

culinarycubit
Mother’s Day Jam Rollers 🌸

Gurpal kaur Ubhi's {Heavenly Jewel Kitchen}
MOTHER'S DAY SPECIAL, MOM'S FAV PATISAPTA PITHA (#CA26 #mother's_day'26)

ANANYA BHATTACHARYA
Keto Pizza Waffle

Ryan
Gharaiba

Ryan
Fruit Chutney

Sudipa Gope
Dal Khichdi

Shruti Sriram
Quick & Easy Homemade Fried Rice 🍚

Mad Cook
Beef and Rice Stuffed Cabbage Rolls

Mad Cook
Spicy Eggs in Purgatory with 'Nduja! (Uova in Purgatorio con 'Nduja)

Brady Davis
Brad's Enmoladas

wingmaster835
Panakkam

Yadnya Desai
Dhaba-Style Ridge Gourd Red Lentil Curry - Exquisitely Delicious - Torai Masoor Dal Rasedar Sabzi

Manisha Sampat
Batata vada

Mridula Srivastava
Creamy Smoky Spaghetti Squash

Amelia E :)
Sorghum Upma (Jowar Upma)

Rekha Bapodra
Creamy Potato 🥔 Soup 🥣

Alka Bhandari
Chia Seeds and Coconut Milk Pudding

Surekha Dongargaonkar
Potato dom kofta curry

Barnali Debdas
Loaded Peri Peri Masala Fries (Vegetarian)

Bina Anjaria
Raw mango chutney

Supriya Devkar