Tested till perfect Quick Shrimp and Asparagus Risotto

Quick Shrimp and Asparagus Risotto

Serve with Carrot Salad (see recipe link below).

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2004

Recipe4 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1 lb 1lbasparagus
  • 1 tbsp 1tbspextra virgin olive oil
  • 1 1chopped onion
  • 2 2minced cloves of garlic
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 3-1/2 cups 3-1/2cupshot fish stock or chicken stock
  • 1-1/2 cups 1-1/2cupsarborio rice or short-grain Italian rice
  • 1 lb 1lblarge raw shrimp, peeled and deveined
  • 2 tbsp 2tbspminced fresh dill
  • lemon wedges
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Snap off woody ends from asparagus and discard. Cut asparagus into 1-inch (2.5 cm) lengths; set aside.

In large saucepan, heat oil over medium heat; fry onion, garlic, salt and pepper, stirring occasionally, until onion is softened, about 3 minutes.

Add stock and rice; bring to boil. Cover and reduce heat to low; simmer, stirring once, for 10 minutes.

Stir rice mixture vigorously for 15 seconds. Add shrimp and asparagus; cover and cook, stirring once, until just a little liquid remains and rice is slightly firm to the bite, about 10 minutes. Stir in dill. Serve with lemon.

Serve with: Carrot Salad

Additional information :

Substitution: Make this easy risotto throughout the summer by replacing the asparagus with cut fresh green beans or broccoli florets and stalks.

Nutritional Information Per serving: about

cal 455 pro 29g total fat 7g sat. fat 1g
carb 67g fibre 3g chol 129mg sodium 1,104mg

% RDI:

calcium 7 iron 26 vit A 8 vit C 20
folate 60
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