Shrimp Asparagus Risotto the Olive Garden Official
Indulge in the rich, creamy decadence of Shrimp Asparagus Risotto, inspired by the classic flavors of Olive Garden. This elegant dish combines tender, perfectly sautéed shrimp and crisp asparagus with velvety Arborio rice, infused with a luscious blend of Parmesan cheese, white wine, and optional heavy cream for added silkiness. Each bite is a harmonious balance of bright, zesty lemon accents, the earthy sweetness of asparagus, and buttery, savory richness. Perfect for special occasions or a gourmet weeknight treat, this risotto is prepared using traditional slow-stirring techniques, ensuring a luxurious texture that’s worth every meticulous moment. Serve it fresh and steaming, topped with a sprinkle of parsley and an extra dusting of Parmesan for a restaurant-quality experience at home.
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Recipe Information
Ingredients
- 1 lb Large shrimp, peeled and deveined
- 1 lb Asparagus, trimmed and cut into 1-inch pieces
- 1.5 cups Arborio rice
- 5 cups Low-sodium chicken or vegetable stock
- 0.5 cups Dry white wine
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 2 tbsp Unsalted butter
- 2 tbsp Olive oil
- 0.75 cups Grated Parmesan cheese
- 0.25 cups Heavy cream (optional for extra creaminess)
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 2 tbsp Fresh parsley, chopped (optional garnish)
- 1 tsp Lemon zest (optional)
Instructions
Heat the chicken or vegetable stock in a medium saucepan over low heat and keep it warm throughout the cooking process.
In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the shrimp, season with 0.5 tsp of salt and 0.25 tsp of pepper, and sauté for 2-3 minutes on each side until pink and cooked through. Remove shrimp from the pan and set aside.
Add the remaining 1 tbsp of olive oil and 1 tbsp of butter to the same pan. Add the chopped onion and cook for 3-4 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
Pour in the Arborio rice and cook, stirring constantly, for 2-3 minutes until the rice is lightly toasted.
Deglaze the pan by adding the white wine and cooking until most of the wine is absorbed, about 2 minutes.
Begin adding the warm stock to the rice, one ladleful (about 1/2 cup) at a time, stirring frequently. Allow the liquid to absorb almost completely before adding the next ladleful. Repeat this process for about 20-25 minutes, or until the rice is creamy and cooked al dente.
While the risotto is cooking, bring a small pot of water to boil. Add the asparagus pieces and cook for 2-3 minutes until tender-crisp. Drain and set aside.
Once the rice is cooked to your preference, stir in the cooked asparagus, parmesan cheese, remaining 1 tablespoon of butter, and heavy cream (if using). Mix until well combined and creamy.
Add the cooked shrimp back into the risotto and gently incorporate. Season with the remaining 0.5 tsp of salt and 0.25 tsp of pepper, adjusting to taste.
Serve the risotto immediately, garnished with fresh parsley, lemon zest, and additional parmesan cheese, if desired.
Nutrition Facts
Calories |
2064 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.2 g | 125% | |
| Saturated Fat | 44.7 g | 224% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1046 mg | 349% | |
| Sodium | 2273 mg | 99% | |
| Total Carbohydrate | 126.6 g | 46% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 16.5 g | ||
| Protein | 158.5 g | 317% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1274 mg | 98% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2803 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
