Shrimp & Asparagus Risotto with Black Pepper and Dill
Creamy, comforting, and full of vibrant flavor, this Shrimp & Asparagus Risotto with Black Pepper and Dill is a spring-inspired dish that feels both elegant and approachable. It starts with arborio rice slowly simmered in warm broth, stirred gradually to create that signature creamy texture without any cream. Fresh asparagus, cooked to crisp-tender perfection, and perfectly sautéed shrimp are folded into the risotto at the end for a juicy, flavorful bite.
A generous crack of black pepper brings subtle heat, and fresh dill adds a bright, herbal finish that ties everything together beautifully. Asparagus not only enhances the flavor but also provides a rich source of fiber, vitamins, and antioxidants that support heart health, digestion, and overall wellness. Black pepper, with its active compound piperine, helps boost nutrient absorption and offers anti-inflammatory benefits.
For a delicious way to incorporate the powerful health benefits of asparagus and black pepper into your meals, this Shrimp & Asparagus Risotto with Black Pepper and Dill is the perfect choice, offering both flavor and wellness in every bite.
Finished with a touch of lemon juice and grated Parmesan for richness and balance, this risotto is a satisfying one-pan meal that’s perfect for a relaxed dinner or a special gathering. It’s simple enough for a weeknight, yet impressive enough to serve guests, all while being a healthy, flavorful choice.
Shrimp & Asparagus Risotto with Black Pepper and Dill
Ingredients
- 3 tbsp olive oil, divided
- 3 tbsp butter, divided
- 1 lb shrimp, peeled and deveined
- 1 bunch asparagus, trimmed and cut into 1" pieces
- 1 red bell pepper, diced
- 4 cups chicken or vegetable stock, warmed
- 1/2 cup diced onion
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine (sub with broth)
- 3/4 cup freshly grated Parmesan cheese
- 1 1/2 - 2 tsp coarsely ground black pepper (or more to taste)
- salt, to taste
- zest of 1 lemon
- 4 tsp fresh chopped dill (plus more for garnish)
Instructions
- In a large skillet, heat 1 tbsp olive oil and 1 tbsp butter over medium-high heat. Season the shrimp with a little salt and 1/2 tsp black pepper. Cook for 2 - 3 minutes per side, until just pink and cooked through. Remove from the pan and set aside.
- In the same skillet, ad 1/2 tbsp olive oil. Sauté the asparagus and red bell pepper together for 4 - 5 minutes, until the asparagus is bright green and tender crisp and the peppers are slightly softened. Set aside with the shrimp.
- In a heavy pot, heat the remaining 1 1/2 tbsp olive oil and 1 tbsp butter. Add the onion and sauté about 5 minutes until soft.
- Stir in the arborio rice and toast for 1 - 2 minutes until the edges look translucent.
- Add the wine (or 1/2 cup stock), and cook, stirring, until it is absorbed.
- Add warm stock 1/2 cup at a time, stirring often and letting each addition absorb before adding more. Continue the adding and cooking for about 18 - 20 minutes, until the rice is creamy and just al dente (tender but with a firm bite).
- Stir in the remaining 1 tbsp butter, parmesan cheese, 1 - 1 1/2 more black pepper (adjusting to taste), lemon zest, cooked shrimp and vegetables, and chopped dill. Taste and adjust salt as needed.
- Plate the risotto in warm bowls, top with extra dill, a little more Parmesan, and a few grinds of cracked black pepper.