Shrimp and asparagus risotto!

A wonderful combination of flavors that mixes together to create an elegant and healthy dish.

PREP TIME: 5 min|COOK TIME: 1 hr|TOTAL TIME: 1hr 5min|SERVES: 4


  • 1 tbsp butter
  • 1/2 cup of white wine
  • 2 cups of rice (I use brown)
  • 1 1/2 cups of chopped asparagus 
  • A container of chicken broth
  • 1 onion, diced
  • 2 cups of shrimp deveined, tail off, (I used precooked but you don’t have to)
  • 1/2 cup of freshly grated parmesan


    1. In a sautee pan add your onion and butter to cook on medium heat. In a separate pot boil your chicken broth.
    2. When aromatic add your wine.
    3. Add you rice and one by one ladle your chicken broth in and stir but not all at once.
    4. Allow to simmer add another ladle of chicken broth then stir. Continue to do this until your rice is fully cooked.
    5. Once your rice is tender add your chopped asparagus.
    6. Stir and add your shrimp until pink (if not already cooked) or reheated.
    7. Pour in your parmesan and stir until melted.
    8. Add Himalayan salt and pepper to taste and Viola!

      Let me know how you liked it, post a photo of how it turned out and #mommyslittleblackapron & @mommyslittleblackapron. Links to my social media are located at the footer of my page. Thank you, talk to you soon!


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