Olive Garden Shrimp and Asparagus Risotto is made with Carnaroli Rice, large sautéed Shrimp and fresh Asparagus. It’s Italian comfort food your family is sure to love.
Photo by Alan Sheffield
Olive Garden Shrimp and Asparagus Risotto
Learn to prepare risotto, a staple pasta dish enjoyed throughout Italy, with Olive Garden’s Shrimp and Asparagus Risotto recipe. This particular dish was created at our Culinary Institute of Tuscany and takes its inspiration from the Italian coast.
Straight-From-the-Restaurant
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Olive Garden’s Shrimp and Asparagus Risotto Recipe from 2006 is a Straight-From-the-Restaurant Recipe.
Olive Garden Shrimp and Asparagus Risotto Recipe
Large sautéed shrimp served over creamy Parmesan risotto with asparagus.
Ingredients
- 8 cups Chicken Broth
- 2 tablespoons Extra Virgin Olive Oil
- 1/2 cup chopped Yellow Onions
- 2 cups Carnaroli or Arborio Rice
- 1/2 cup Dry White Wine
- 1/2 pound fresh Asparagus Spears stemmed and cut into 1-inch pieces
- 18 large Shrimp shelled and deveined
- 1/2 cup Butter
- 1 1/2 cups grated Parmesan Cheese
- Salt and freshly ground Black Pepper to taste
- 1 cup chopped Tomatoes
- Fresh Parsley chopped
Instructions
- Place broth in a large pot or saucepan. Place over medium high heat and bring to a simmer. Reduce heat to low and leave until needed.
- In a separate, large nonstick pan, heat olive oil over medium heat.
- Add the onions and cook until onions are translucent, about 3 minutes.
- Add rice. Stir to coat thoroughly. Cook for 1 minute.
- Add white wine. Stir until completely absorbed.
- Slowly add 1/2 cup of warm broth to the risotto. Stir until completely absorbed. Repeat this step, stirring each time, until 4 cups of broth have been added. Continue to stir the risotto frequently to avoid sticking.
- While the risotto is cooking, add asparagus and shrimp to the remaining broth. Cook for approximately 2 minutes or until the shrimp are pink in color. Do not overcook. Remove the asparagus and shrimp from the broth and add them to the pot with risotto.
- Continue to add 1/2 cup of broth at a time, stirring well, until desired creaminess is reached.
- Once the broth is absorbed, add butter, Parmesan cheese and salt and pepper, to taste.
- Sprinkle with chopped tomatoes and parsley to complete and serve hot.
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Photo of Shrimp and Asparagus Risotto is by Alan Sheffield and is used by permission under the Creative Commons Attribution-NonCommercial-NoDerivs 2.0 Generic (CC BY-NC-ND 2.0) License. Thank you, Alan. Great Picture. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe adapted from Olive Garden’s Website, circa 2006, “Recipes” Page, by way of the Wayback Machine on the Internet Archive. From the Olive Garden’s Website Recipes Page “We love to share our passion for Italian cooking. Come visit this site often. You’ll find a wide selection of delicious recipes. Buon appetito!” The recipe page originally included a video of Olive Garden’s then-Executive Chef Paolo Lafata, that is no longer working. Additional Information Courtesy of Wikipedia and is used by permission.
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