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Dinner recipe · from the recipe book

Lemon-Herb Shrimp Risotto with Asparagus and Peas

Bright, creamy risotto with tender shrimp, crisp-tender asparagus and sweet peas, finished with lemon zest, parsley, basil and a touch of Parmesan.

Lemon-Herb Shrimp Risotto with Asparagus and Peas

Ingredients

  • 1 lb450 gShrimptails removed, patted dry
  • 1⅔ cups300 gLong-grain white rice, dry
  • 4½ cups1,100 gLow-sodium chicken broth
  • ¾ cup200 gWater
  • 9 oz250 gAsparaguscut into 1-inch pieces
  • 1 cup130 gGreen peas, frozen
  • 1 medium110 gYellow onionfinely diced
  • 3 cloves9 gGarlicminced
  • 2 tbsp27 gOlive oil
  • 1 tbsp14 gUnsalted butter
  • ⅓ cup grated30 gGrated Parmesan
  • 2½ tbsp36 gLemon juice
  • 2 tsp4 gLemon zest
  • ¼ cup chopped15 gFresh parsleychopped
  • ½ cup leaves10 gFresh basiltorn
  • 1 tsp1 gDried thyme
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Prep first: dice the onion, mince the garlic, cut the asparagus, chop the parsley and tear the basil. Pat the shrimp dry and season them with one third of the salt and half of the black pepper.
  2. Warm the chicken broth and water together in a saucepan over low heat and keep it hot.
  3. Heat half of the olive oil in a Dutch oven over medium-high heat. Sear the shrimp 1 to 2 minutes per side until pink and opaque (145°F/63°C), then move them to a plate.
  4. Lower the heat to medium and add the remaining half of the olive oil. Cook the onion with the thyme for 4 minutes until soft, then stir in the garlic for 30 seconds.
  5. Add the rice and stir for 2 minutes until the edges look translucent. Stir in the lemon juice until absorbed.
  6. Add the hot broth mixture a ladle at a time, stirring often and letting each addition absorb before the next, for about 15 minutes.
  7. Stir in the asparagus with another ladle of broth and cook 4 minutes, then add the peas and the remaining broth as needed until the rice is creamy and just tender, about 3 minutes more.
  8. Off the heat, stir in the butter, Parmesan, lemon zest, the remaining salt and remaining black pepper.
  9. Fold the shrimp back in to warm through, then top with the parsley and basil and serve right away.

Check labels: Gluten-free when you buy low-sodium chicken broth labeled gluten-free.

Contains: Milk, Shellfish. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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