Risotto with Asparagus and Shrimp

Prep Time: 5 min

Cook Time: 30 min

Total Time: 35 min

Servings: 6


  • 1 can (14 1/2 oz) chicken broth
  • 2 1/2 cups water
  • 2 1/2 tbsp Filippo Berio Olive Oil, divided
  • 1 small onion, minced
  • 1 1/4 cups Arborio rice
  • 1/2 tsp salt, divided
  • 1/2 cup dry white wine
  • 1 lb thin asparagus, trimmed and cut in 2-inch pieces
  • 1 lb medium-size shrimp, peeled
  • 1/2 cup grated Parmesan cheese


    • Heat broth and water in saucepan until boiling; reduce heat to low. Reserve 2 tbsp broth mixture; set aside.
    • Heat 1 tbsp olive oil in Dutch oven set over medium heat; cook onion, stirring, for 3 minutes or until golden. Add rice and 1/4 tsp salt; cook, stirring, for 2 minutes or until rice is coated with oil. Stir in wine; increase heat to medium-high. Cook for 5 minutes or until wine is absorbed. Reduce heat to medium-low; add stock mixture, 1/2 cup at a time, stirring after each addition for about 20 minutes or until all liquid is absorbed and rice is creamy and tender.
    • Meanwhile, in large sauté pan, warm 1 tbsp oil and reserved broth mixture. Add asparagus and remaining salt; cover and cook, tossing occasionally, for 4 minutes or until bright green. Add shrimp; cook, stirring frequently, for 2 minutes or until shrimp are opaque. Stir into risotto. Stir in cheese and remaining oil.


    Tip:  The rice should be cooked until it is tender but still holds it shape; all of the broth mixture may not be needed.


    Recipe Provided by Chef Sharon Sanders