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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 280kcal


  • 10 fresh asparagus spears
  • 3 tbls butter
  • 1/2 tbls olive oil
  • lemon juice of 1/2 lemon
  • 1/2 lb shrimp, uncooked, deveined and shelled
  • 1/2 cup finely chopped onion
  • 1/2 cup dry white wine
  • 1 cup Arborio rice
  • 1/4 tsp salt
  • 6 cups of hot chicken broth
  • 1/2 cup of Parmesan cheese


  • Cut off the tough ends of the asparagus and cut into 3/4 inch pieces. Do not cut the tips. Blanch them in boiling water for 2 to 3 minutes. Remove from the water a place immediately in ice water. After a minute, remove from water, drain and pat dry.
  • Saute shrimp quickly in 1/2 tablespoon of butter, 1/2 tablspoon olive oil and lemon juice, until they begin to turn pink. Remove from pan and set aside.
  • In 3 qt sauce pan melt 2 tablspoons of the butter over a medium heat. Add onions and cook for 2 or 3 minutes. Add rice and cook another 3 or 4 minutes. Add wine and salt. Stir to combine.
  • Add 2 cups of hot chicken broth. Cook over low to medium heat until absorbed, 5 or 6 minutes. Continued adding hot chicken broth, 1 cup at a time. Allowing it to absorb before adding the next cup. This should take from about 15 to 20 minutes.
  • When rice becomes thick and creamy, yet still firm, add the asparagus and shrimp and cook another 2 or 3 minutes, stirring to combine.
  • Remove from heat and stir in remaining 1/2 tablespoon of butter along with Parmesan cheese. Serve immediately.
    All you need to compliment this dish is simple green salad.