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shrimp and risotto in a bowl with burrata and vegetables
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5 from 3 votes

Spring Risotto with Garlic Butter Shrimp

This Spring Risotto is full of asparagus and peas and bright lemon and white wine flavors, topped with garlic butter shrimp that compliments the risotto perfectly.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Brunch, Dinner, Lunch
Cuisine: Italian
Servings: 6
Calories: 586kcal
Author: Britney


  • Large Skillet
  • Sauce Pan


  • 2 tbsps olive oil
  • 3 tbsps butter
  • 6 cloves garlic diced
  • 2 whole shallots diced
  • 12 oz asparagus halved
  • 1 ½ cups peas frozen
  • 4 sprigs thyme fresh
  • 3 sprigs rosemary fresh
  • 2 cups arborio rice
  • 4 cups chicken broth
  • 2 cups white wine
  • ½ cup parmesan
  • 2 lemons zested and squeezed
  • 2-4 tbsps milk optional
  • 1 burrata for garnish, optional

Garlic Butter Shrimp

  • 1 lb shrimp deveined
  • 1 tbsp Italian seasoning
  • 1 tsp dried chives
  • 1 tsp dried parsley
  • 3 cloves garlic
  • 2 tbsps olive oil
  • 3 tbsps butter


  • Pour chicken broth into a saucepan and simmer on low heat.
  • In a skillet, add olive oil and butter over medium heat. Once butter is melted, add shallots and half of the garlic and saute until fragrant, about 30 seconds. Then add asparagus and peas. Season with salt and pepper as desired. Cook together for 5 minutes and place on a plate and set aside.
  • Drizzle olive oil and 2 tbsps of butter into the pan. Melt together and add fresh thyme and rosemary. Cook for about 1 minute, until fragrant and add Arborio rice. Slight toast arborio rice until rice becomes translucent, about 3-4 minutes. Then add white wine. Cook until white wine is absorbed.
  • Slowly begin to pour chicken broth into the risotto, one cup at a time, stirring frequently. Continue to add the remaining chicken broth after each cup is absorbed. Cook until al dente, about 25-30 minutes. Season with salt and pepper to test.
  • Remove risotto from the heat and add grated parmesan cheese, lemon zest, and squeeze in lemon juice. Stir together. (optional, if risotto becomes dry, add 2-4 tbsps of milk) Add peas and asparagus back into the risotto and stir together. Set aside.
  • In a large bowl, combine shrimp, seasonings, and diced garlic and toss together. Add butter and olive oil to a skillet, add shrimp and saute until shrimp is pink on both sides, about 4-5 minutes. Add on top of the risotto.


  • If risotto becomes dry after all broth is added, remove from the heat add ¼ cup of milk or water and stir. 
  • Be careful cooking the risotto, it is important to stir frequently so that the bottom doesn't burn. Also be sure to allow the risotto to absorb the chicken broth before adding more.


Calories: 586kcal | Carbohydrates: 70g | Protein: 28g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 161mg | Sodium: 990mg | Potassium: 668mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1771IU | Vitamin C: 45mg | Calcium: 239mg | Iron: 6mg