Photo of Risotto with Asparagus & Shrimp by WW

Risotto with Asparagus & Shrimp

Points® value
Total Time
40 min
10 min
30 min
Asparagus is one of the first vegetables to show up in spring, and here's the perfect way to celebrate its arrival. Sometimes risotto can come out a little thick, but there’s a simple way to fix that. To be sure you end up with the creamiest risotto, reserve a small amount of the warm stock, then stir it into the risotto just when it’s finished cooking. Risotto is one of those dishes that needs to be eaten right away, so be sure to gather your family and friends at the table just before you serve it.


Cooking spray

4 spray(s)


1 pound(s), trimmed and cut into 1 1/2- to 2-inch pieces (about 3 cups)

No-salt-added chicken stock

4 cup(s)


cup(s), finely chopped

Fresh thyme

1 tbsp(s), leaves

Uncooked arborio rice

1 cup(s)

White wine

cup(s), dry

Kosher salt


Black pepper

¼ tsp(s)

Uncooked shrimp

1 pound(s), large, peeled and deveined

Grated Parmesan cheese



  1. In large pot of boiling water, cook asparagus until crisp-tender, about 2 minutes. Drain asparagus and rinse with cold water until cool. Set asparagus aside.
  2. In medium saucepan, combine stock and 1⁄3 cup water. Bring to simmer over medium-high heat. (Do not let stock boil.) Reduce heat to low and keep warm.
  3. Coat large skillet or sauté pan with nonstick spray and heat over medium. Add shallots and thyme and cook, stirring often, until shallots soften, about 3 minutes. Add rice and cook, stirring frequently, for 1 minute. Add wine. Increase heat to medium-high and cook until liquid is nearly absorbed, about 2 minutes.
  4. Add 1 cup warm stock and cook, stirring almost constantly, until liquid is nearly absorbed, about 3 minutes. Continue to add warm stock, 1⁄2 cup at a time, stirring until liquid is nearly absorbed and rice is almost al dente and reserving last 1⁄3 cup stock.
  5. Stir in salt and black pepper, then shrimp. Cook, stirring often, until shrimp are cooked through and rice is al dente, 3 to 4 minutes. Remove pan from heat. Stir in remaining 1⁄3 cup stock and cheese. Gently fold in asparagus.
  6. Serving size: about 1 1⁄2 cups