Shrimp Risotto with Asparagus

Asparagus, snap peas and a touch of lemon zest bring fresh spring flavor to this riff on classic risotto made with a whole-grain rice blend.

Wild Rice Risotto with Shrimp & Spring Vegetables
Photo: Dera Burreson
Active Time:
45 mins
Total Time:
45 mins


  • 2 tablespoons extra-virgin olive oil, divided

  • ½ medium onion, finely chopped

  • cup quick-cooking wild rice blend (see Tip)

  • ¼ cup dry white wine

  • 2 cups low-sodium chicken broth, divided

  • 1 pound asparagus, trimmed and cut into 1-inch pieces

  • 8 ounces sugar snap peas, trimmed and halved

  • ½ cup grated Parmesan cheese

  • ½ teaspoon salt, divided

  • ½ teaspoon ground pepper, divided

  • 1 pound peeled and deveined raw shrimp (21-30 per pound)

  • 2 cloves garlic, chopped

  • 1 teaspoon grated lemon zest


  1. Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, 2 to 3 minutes. Add rice and cook, stirring constantly, until lightly toasted, 1 to 2 minutes. Reduce heat to medium-low. Add wine and cook, stirring, until absorbed, about 1 minute. Add ½ cup broth and cook, stirring frequently and letting all the liquid absorb before adding another ½ cup, until the rice begins to soften, about 15 minutes. Stir in asparagus and snap peas. Repeat with the remaining 1 cup broth, ½ cup at a time, until the rice is tender and the vegetables are tender-crisp, about 15 minutes more. Remove from heat. Stir in Parmesan and ¼ teaspoon each salt and pepper.

  2. Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add shrimp and cook, flipping once, until pink, about 4 minutes. Add garlic, lemon zest and the remaining ¼ teaspoon each salt and pepper and cook, stirring, until fragrant, about 1 minute. Serve the risotto topped with the shrimp.


The key to cooking whole-grain risotto in a jiff is choosing a quick-cooking rice blend. We like to add variety with a mix of white, brown, red and wild rice. Check the package before you buy and pick a blend that cooks in 30 minutes or less.

Nutrition Facts (per serving)

385 Calories
12g Fat
35g Carbs
34g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 1½ cups
Calories 385
% Daily Value *
Total Carbohydrate 35g 13%
Dietary Fiber 4g 14%
Total Sugars 4g
Protein 34g 68%
Total Fat 12g 15%
Saturated Fat 3g 15%
Cholesterol 191mg 64%
Vitamin A 763IU 15%
Sodium 652mg 28%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Related Articles