Shrimp risotto with asparagus and mushroom

Darci Juris


This dish has just enough flavor of garlic and lemon to keep it refreshing without being overpowering. The shrimp has a slightly sweet flavor to offset the tang of lemon and parmesan with the risotto. Amazing combination of flavors. A perfect dish served with a light green salad of your choice.


☆☆☆☆☆ 0 votes

4 servings
1 Hr
30 Min
Stove Top



  • 24 medium
    raw shrimp, deveined and peeled
  • 1/4 c
  • 2 Tbsp
    dijon mustard
  • 4 clove
  • 1/2 c
    olive oil
  • 2 Tbsp
    lemon juice
  • dash(es)
    salt and pepper
  • ·

  • 1 c
    mushrooms, chopped
  • 1 c
    asparagus, chopped
  • 1/2 c
    onion, chopped
  • 3 clove
    garlic, roughly chopped
  • 2-3 c
    arborio rice
  • 1/2 c
    dry white wine
  • 4 c
    vegetable broth
  • 1 c
    parmesan cheese
  • 1 large
    lemon, juice and zest
  • dash(es)
    salt and pepper
  • 1/4 c
    parsley, chopped
  • ·
    olive oil

How to Make Shrimp risotto with asparagus and mushroom


    In a medium bowl or large ziplock bag, add the raw, peeled shrimp. Set aside.
  2. In a blender, add the honey, mustard, garlic, olive oil, lemon juice and salt n' pepper. Blend until smooth and combined.
    Pour the marinade over the shrimp, and place in refrigerator for at least an hour.
    Warm the broth, and set aside....keep warm.
    In a large pot, over medium heat, saute the asparagus and mushrooms in a 1 tsp of olive oil, about 5-7 minutes. Transfer to bowl and set aside.
  4. In same pot, add another tsp of oil and saute the onions and garlic for about 2 minutes. Add the rice and cook another 2 minutes, stirring constantly.
  5. Add the wine and cook until wine has evaporated fully.
    In portions, begin to add the broth slowly; approximately 1/4 cup at a time. Cook until absorbed completely, stirring constantly. Then add more broth, repeating process until all broth is used and absorbed. This takes approximately 20 minutes.
  6. Add the mushrooms, asparagus, parmesan cheese, lemon zest and juice. Gently stir to combine.
    Season with salt and pepper.
    Cover risotto and keep warm.
  7. Meanwhile, skewer the shrimp, and heat the grill to medium.
    Grill shrimp for approximately 2 minutes per side.
  8. Remove shrimp from skewer.
    Place risotto in a bowl, top with 4-6 shrimp, garnish with parsley, and serve.

Printable Recipe Card

About Shrimp risotto with asparagus and mushroom

Course/Dish: Seafood
Main Ingredient: Fish
Regional Style: Italian

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