Skip to Content

Healthy Eats: Shrimp Risotto with Asparagus

Shrimp and asparagus risotto on plate

Mar. 23 2021

Spring is asparagus and pea season. Those two healthy and flavorful ingredients make this risotto a perfect spring meal. Best of all, this recipe uses a wild rice blend, which has a lower glycemic index than the traditional arborio rice, making this recipe delicious and diabetic-friendly. 

Shrimp Risotto with Asparagus


  • 2 tablespoons extra-virgin olive oil, divided 
  • ½ medium onion, finely chopped 
  • ⅔ 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 


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. 

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 hurry 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. 

Serving Size: 1 ½ Cups 

Nutrition Facts: 385 calories; fat 12g; cholesterol 191mg; sodium 652mg; carbohydrates 35g; dietary fiber 4g; protein 34g; sugars 4g; saturated fat 3g. 

Recipe source: Eating Well, March 2021
Photo credit: Dera Burreson

Load more comments
Thank you for the comment! Your comment must be approved first

Newsletter Updates

Get our email newsletter updates.

Disclaimer: This blog is intended for general understanding and education about Lexington Medical Center. Nothing on the blog should be considered or used as a substitute for medical advice, diagnosis or treatment. Blog visitors with personal health or medical questions should consult their health care provider.