Seafood Risotto with Asparagus

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1 cup Arborio rice
4 cups vegetable or fish stock
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup dry white wine
1 pound mixed seafood (such as shrimp, scallops, and mussels)
1 bunch asparagus, trimmed and cut into 1-inch pieces
1/2 cup grated Parmesan cheese
2 tablespoons butter
2 tablespoons olive oil
Salt and pepper to taste


1.In a large saucepan, heat the vegetable or fish stock over medium heat until hot, then reduce the heat to low and keep warm.
2.In a separate large saucepan, heat the olive oil and butter over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3.Add the Arborio rice to the saucepan and stir to coat in the oil and butter. Cook for 1-2 minutes, until the rice is translucent.
4.Add the white wine to the saucepan and cook until it has evaporated.
5.Gradually add the warm stock to the saucepan, a ladleful at a time, stirring constantly until the liquid is absorbed before adding more. Continue this process until the rice is tender but still has a slight bite, about 20 minutes.
6.While the risotto is cooking, heat a separate skillet over medium-high heat. Add the mixed seafood and cook until just opaque and cooked through. Remove from heat and set aside.
7.In a separate skillet, heat a drizzle of olive oil over medium heat. Add the asparagus pieces and cook until tender yet still crisp, about 5 minutes. Remove from heat and set aside.
8.Once the risotto is cooked, stir in the grated Parmesan cheese and season with salt and pepper to taste.
9.Gently fold in the cooked seafood and asparagus into the risotto.
10.Serve the seafood risotto with asparagus hot, garnished with additional grated Parmesan cheese if desired.
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