Shrimp and Asparagus Risotto

Risotto sometimes gets a bad rap—usually from people who want something quick for dinner. Making it from scratch on the stovetop requires time, patience and lots of stirring, but it doesn’t have to be that way. With an Instant Pot, you can make shrimp and asparagus risotto in half the time with none of the effort.

To achieve the classic creamy risotto texture, you typically add broth incrementally to soften the rice and release its natural starches. It can be a workout! But with a pressure cooker, all the laborious stirring is gone. You get a rich, soulful dish with minimal effort—just add the ingredients and let the magic happen. Shrimp and asparagus are a classic combo, each cooked for just a few minutes to ensure they stay tender and toothsome with the risotto. The beauty of this recipe is its versatility: You can cook it on the stovetop, and you can add seasonings, different vegetables, or even more seafood.

Ingredients for Shrimp and Asparagus Risotto

• Olive oil: You need fat to saute the vegetables in before making the risotto. Opt for extra virgin olive oil for a more robust flavor that ties everything together beautifully.
• Garlic: Garlic is essential for adding depth and fragrance to risotto. While buying jars of minced garlic is efficient, learning to mince garlic cloves yourself increases the garlicky goodness by a mile.
• Shrimp: For this risotto, choose small to medium-sized shrimp (26-30 per pound). They’re large enough to stand out in the dish, but small enough to cook quickly.
• Butter: Butter adds richness and depth, and gives the risotto a satisfying creamy texture.
• Italian salad dressing: You can make Italian vinaigrette from scratch or buy your favorite bottled version. The tangy, herb-infused zest balances the richness of the butter and Parmesan. It’s an ideal shortcut that beautifully complements the shrimp.
• Asparagus: You can find fresh asparagus year-round at most grocery stores, but it’s best and brightest in the spring. Look for bunches with evenly sized, firm, bright-green stems. They should stand straight and have a smooth texture.
• Onion: When sauteed, onions’ natural sugars caramelize, adding a savory foundation to the risotto. Use yellow or white onions or shallots for this dish.
• Arborio rice: Arborio is the perfect type of rice for risotto. Its short grains are starchy and ideal for absorbing all the flavorful broth. The rice’s creamy texture comes from its natural ability to release starch, which gives the shrimp and asparagus risotto that signature velvety consistency.
• White wine: White wine adds acidity and complexity to the risotto. It also helps deglaze the pan, lifting all the tasty bits from the bottom. If you don’t want to cook with wine, use water or broth.
• Chicken broth: Using reduced-sodium chicken broth helps keep the dish from becoming too salty while imparting that comforting, savory depth.
• Parmesan cheese: Freshly grated Parmesan brings that final layer of umami richness to the dish and binds the ingredients together.
• Salt and pepper: The key to great risotto is the seasoning. You only need salt and pepper for this dish.

Directions

Step 1: Saute the shrimp and asparagus

Select the saute setting on a 6-quart electric pressure cooker. Adjust it for medium heat (or saute setting) and add oil. When the oil is hot, add 3 minced garlic cloves and cook them for one minute. Add the shrimp and cook and stir until they begin to turn pink, about five minutes. Add 1 tablespoon of butter and the Italian salad dressing and stir until the butter melts. Add the asparagus and cook it until it’s tender, three to five minutes. Remove the shrimp and asparagus and keep them warm.

Editor’s Tip: Be careful not to overcook the shrimp or asparagus. The shrimp should be pink and curved into a ‘C’ shape. The asparagus should still be bright green with a little snap.

Step 3: Prepare the rice

In the pot, melt the remaining 3 tablespoons of butter. Add the chopped onion and cook until it’s tender, four to five minutes. Add the remaining 6 minced garlic cloves and cook for one minute. Add the rice and cook and stir for two minutes. Stir in 1/2 cup of wine and cook and stir until absorbed. Add the remaining 1/2 cup of wine, broth and 1/4 cup of cheese. Press cancel.

Step 4: Cook the risotto

Lock the lid and close the pressure-release valve. Adjust the cooker to pressure-cook on high for eight minutes, then carefully quick-release the pressure.

Step 5: Top with shrimp and asparagus

Serve the shrimp mixture over the risotto. Season it with salt and pepper, and sprinkle it with the remaining 1/4 cup cheese.

Editor’s Tip: If you’re thinking of doubling the recipe, make sure you don’t exceed the maximum fill line inside the pressure cooker.

CHRISTINE MA FOR TASTE OF HOME

Shrimp and Asparagus Risotto Variations

• Spice it up: For a spicy kick, add a pinch of red pepper flakes or a drizzle of hot sauce.
• Swap for the seafood: For a luxurious variation, try substituting scallops, mussels, or lobster for the shrimp.
• Keep it veggie: Make the risotto plant-focused by replacing the shrimp with extra vegetables like peas, mushrooms or zucchini. It’ll be light and fresh like this garden risotto.
• Make it zesty: Add lemon zest and fresh herbs like basil or thyme for a citrusy, aromatic twist.

How to Store Shrimp and Asparagus Risotto

To store leftover shrimp risotto with asparagus, let it cool and transfer to an airtight container. Store it in a shallow container to ensure it cools quickly and evenly. The risotto will last up to four days in the refrigerator. It will thicken as it cools, so you might need to add extra broth or water when reheating it.

How do you reheat shrimp and asparagus risotto?

Because shrimp can get rubbery after reheating, separate the shrimp from the risotto and asparagus. To reheat the risotto on the stovetop, add it to a saucepan with a small amount of chicken broth or water over medium heat. Stir it frequently to ensure that the rice doesn’t stick to the bottom, and that everything heats evenly. Before serving, add the shrimp to the pot and heat it until it’s warmed through. You can also microwave shrimp and asparagus risotto, adding a splash of liquid and covering the dish to prevent it from drying.

Shrimp and Asparagus Risotto Tips

CHRISTINE MA FOR TASTE OF HOME

What’s the best way to clean and devein shrimp?

Many frozen, precooked shrimp are sold deveined, but it’s easy to clean shrimp if needed. Use a shrimp deveining tool or a sharp knife to make a shallow incision along the back of the shrimp, then pull out the dark vein. Rinse the shrimp under cold water to ensure they’re clean before cooking them.

Can you make shrimp and asparagus risotto on the stovetop?

Absolutely! While the pressure cooker makes it faster, stovetop risotto is a classic. Bring broth to a simmer in one pot and keep it hot. In another saucepan, heat butter over medium-high heat. Add the onion and cook it for three minutes. Add the garlic and rice, and cook and stir them for two minutes. Stir in the wine and cook until it’s absorbed. Stir in 1 cup of hot broth. Reduce the heat to maintain a simmer, and cook and stir until the broth is absorbed. Add the remaining broth, 1/2 cup at a time, stirring until it’s absorbed after each addition until the rice is tender. Prepare the shrimp and asparagus as directed above.

What can you serve with shrimp and asparagus risotto?

Shrimp and asparagus risotto is a full meal, but it pairs wonderfully with a light side salad, roasted vegetables and a crusty loaf of Dutch oven bread. Serve it with the rest of the white wine (I’m thinking a fuller-bodied grape like viognier or an Italian white like pecorino). Complete the evening with a light lemon sorbet for dessert.