One-Pot Garlic Butter Shrimp and Asparagus Risotto

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

Creamy risotto cooked in one pot with tender shrimp, crisp asparagus, and a rich garlic butter finish for a comforting, elegant meal. This italian-inspired seafood ready in about 40 minutes pairs divided unsalted butter, divided garlic cloves, minced, arborio rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 tbsp, divided unsalted butter
• 4 cloves, divided garlic cloves, minced
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine
• 4 cups, warmed low-sodium chicken broth
• 1 bunch (about 1 lb) asparagus, trimmed and cut into 2-inch pieces
• 1 lb large shrimp, peeled and deveined
• 1/2 cup grated Parmesan cheese
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Step 1: Melt 2 tbsp unsalted butter in a large deep skillet or pot over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant.
2. Step 2: Add 1 1/2 cups arborio rice and stir to coat with butter and garlic. Toast the rice for 2 minutes until edges become translucent.
3. Step 3: Pour in 1/2 cup dry white wine and cook, stirring, until mostly absorbed.
4. Step 4: Gradually add 4 cups warmed chicken broth, about 1/2 cup at a time, stirring frequently and waiting until liquid is mostly absorbed before adding more, about 18 minutes total.
5. Step 5: When rice is halfway cooked (after about 9 minutes), stir in 1 lb asparagus pieces and continue adding broth until rice is creamy and tender.
6. Step 6: In a separate skillet, melt remaining 2 tbsp butter over medium-high heat. Add remaining 2 minced garlic cloves and sauté for 30 seconds. Add 1 lb shrimp seasoned with 1/2 tsp salt and 1/4 tsp black pepper, cooking 2 minutes per side until pink and opaque.
7. Step 7: Gently fold cooked shrimp into the risotto, then stir in 1/2 cup grated Parmesan cheese, 1/2 tsp salt, 1/4 tsp black pepper, and 2 tbsp chopped fresh parsley. Serve immediately.