STEP 1: PREPARE THE INGREDIENTS

Start by preparing all of your ingredients before you begin cooking. This will make the cooking process smoother and more efficient. Peel and devein the shrimp if you haven’t already. Chop the asparagus into 1-inch pieces and set them aside. Dice the onion and garlic, and have the broth ready to go, either heated or at room temperature.

STEP 2: COOK THE SHRIMP

In a large skillet or sauté pan, heat 1 tablespoon of olive oil over medium-high heat. Add the shrimp in a single layer and season with salt and pepper. Cook for about 2 minutes on each side, until the shrimp are pink and opaque. Remove the shrimp from the skillet and set them aside on a plate. Keep the skillet on the stove; you’ll use it for the risotto.

STEP 3: COOK THE ASPARAGUS

In the same skillet, add another tablespoon of olive oil. Add the asparagus pieces and sauté for about 4-5 minutes, until they’re tender but still crisp. Season with a pinch of salt and pepper. Once the asparagus is cooked, remove it from the skillet and set it aside with the shrimp.

STEP 4: MAKE THE RISOTTO

Now, it’s time to prepare the risotto. In a large saucepan or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook for 3-4 minutes, until softened and translucent. Add the minced garlic and cook for another minute, until fragrant.

Add the Arborio rice to the pot and stir for about 1 minute, allowing the rice to lightly toast and absorb the butter. If you’re using wine, add the dry white wine now and stir until it’s mostly absorbed. This adds a lovely depth of flavor, but if you prefer to skip the wine, you can just add an extra splash of broth at this point.

STEP 5: ADD THE BROTH

Slowly add ½ cup of warm broth to the rice, stirring constantly. Once the liquid is absorbed, add another ½ cup of broth. Continue this process of adding broth and stirring until the rice becomes creamy and tender. This should take about 20-25 minutes. Keep stirring frequently to help release the starch and create that signature creamy texture. If you run out of broth, feel free to use a bit of water or more broth.

STEP 6: FINISH THE RISOTTO

Once the rice is cooked to your desired consistency (al dente with a creamy texture), stir in the cooked asparagus and shrimp. Add the Parmesan cheese and the remaining tablespoon of butter, and stir until everything is well-combined. Taste the risotto and adjust the seasoning with salt, pepper, and a squeeze of fresh lemon juice for brightness.

STEP 7: SERVE AND ENJOY

Remove the risotto from heat and let it rest for a minute before serving. Garnish with freshly chopped parsley and a couple of lemon wedges. Serve immediately while it’s warm and creamy.