One Pot Risotto with Shrimp & Asparagus

This recipe simplifies the traditional risotto-making process by using just one pot, making it an easy yet elegant meal perfect for any night of the week. One Pot Risotto with Shrimp & Asparagus is a flavorful and comforting dish that brings the elegance of a restaurant-quality meal to your home kitchen. It’s the perfect balance of rich, creamy risotto with the fresh, bright flavors of shrimp and asparagus.

How to make 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

1. Sauté the aromatics: In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
2. Toast the rice: Add the Arborio rice to the pot and stir to coat the grains in the oil and butter. Cook for 2-3 minutes, stirring frequently, until the rice is slightly translucent around the edges.
3. Deglaze with wine: Pour in the white wine (if using) and stir until it is mostly absorbed by the rice. This adds a lovely depth of flavor to the risotto.
4. Cook the risotto: Begin adding the warm broth, one ladleful at a time, stirring constantly. Wait until most of the liquid is absorbed before adding more broth. Continue this process for about 15-20 minutes, or until the rice is creamy and tender with a slight bite (al dente).
5. Add the shrimp and asparagus: When the risotto is almost done, stir in the shrimp and asparagus. Cook for another 5-7 minutes, or until the shrimp are pink and opaque and the asparagus is tender-crisp.
6. Finish the risotto: Stir in the grated Parmesan cheese and season with salt and pepper to taste. If desired, add a squeeze of fresh lemon juice for brightness.

Serve: Serve the risotto hot, garnished with fresh parsley or chives if desired.