Best 6 Shrimp Asparagus Risotto The Olive Garden Official Recipes

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Tantalize your taste buds with the delectable Shrimp Asparagus Risotto, a culinary masterpiece inspired by the Olive Garden's signature dish. This creamy and flavorful risotto combines succulent shrimp, tender asparagus, and perfectly cooked arborio rice in a rich and savory broth. Embark on a culinary journey as we unveil the secrets behind this exceptional dish, exploring variations such as the classic Shrimp Scampi Risotto with its delightful white wine sauce, the vibrant and aromatic Lemon Butter Shrimp Risotto, and the indulgent Lobster Risotto, a luxurious treat for special occasions. Prepare to elevate your risotto-making skills and impress your loved ones with these mouthwatering recipes that capture the essence of Olive Garden's beloved Shrimp Asparagus Risotto.

Let's cook with our recipes!

GARLIC SHRIMP AND ASPARAGUS RISOTTO



Garlic Shrimp and Asparagus Risotto image

Takes a second to prep but so worth it in the end.

Provided by Joshua F

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 52m

Yield 4

Number Of Ingredients 12

1 (32 ounce) container chicken broth
2 tablespoons olive oil
⅓ onion, chopped
½ clove garlic, minced
3 cups Arborio rice
1 pound raw shrimp, peeled and deveined
1 pound fresh asparagus, cut into thirds
½ cup grated Parmesan cheese
3 tablespoons butter
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon chopped fresh parsley

Steps:

  • Pour chicken broth into a pot; bring to a simmer over medium-low heat.
  • Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in the hot oil until slightly softened, about 2 minutes. Add Arborio rice; cook, stirring frequently, until coated with oil, about 4 minutes.
  • Stir 1/2 cup of the hot chicken broth into the saucepan; cook and stir until the rice has absorbed the broth, about 2 minutes. Repeat this process 4 more times, stirring constantly, until rice is creamy and tender yet firm to the bite, about 15 minutes.
  • Stir shrimp and asparagus into the remaining hot broth. Cook until shrimp turns pink, 2 to 3 minutes. Remove broth from heat.
  • Stir shrimp and asparagus into the rice; cook for 1 minute. Stir Parmesan cheese and butter into the rice; cook until melted, about 1 minute. Remove rice from heat. Season with salt and pepper. Sprinkle parsley over each serving.

Nutrition Facts : Calories 858.2 calories, Carbohydrate 130.3 g, Cholesterol 209.9 mg, Fat 20 g, Fiber 4.6 g, Protein 36.6 g, SaturatedFat 8.5 g, Sodium 3233 mg, Sugar 3.7 g

ASPARAGUS AND SHRIMP RISOTTO



Asparagus and Shrimp Risotto image

Together the asparagus and the shrimp creates the most delicious main course or starter, this recipe I managed to get from The Olive Garden Restaurant way back in 1992 there may well be one or two changes to it, as most cooks by and large modify one or two things in a recipe.

Provided by Astro-Chef

Categories     Side Dish

Time 45m

Yield 6

Number Of Ingredients 12

450 Grams Medium Shrimp peeled and de-veined
8 cups Chicken Stock
2 tablespoon olive oil
1/2 cup Dry white wine
110 grams Unsalted butter divided
1 1/4 cups Parmesan cheese
350 grams Asparagus trimmed and cut into 1-inch pieces
1 cup Tomatoes we always use fresh tomatoes peeled and de-seeded
2 cups Arborio Rice
1 Onion finely chopped
1 tablespoon Lemon Zest
2 tablespoon Chopped parsley

Steps:

  • Serves / Makes: 6 for the main dish or 8 as a starter Prep-Time: 12 minutes Cook-Time: 45 minutes Bring the chicken stock to a simmer in a medium size saucepan, and keep on a low heat until needed. Heat the oil over a medium heat add the onions and cook for 3 minutes, or until transparent. Stir in the rice and cook for 1 minute, then add the white wine, add half of the chicken stock and stir until completely absorbed. Repeat until 4 cups of the stock has been added; stir the risotto frequently to prevent sticking. Add the asparagus, lemon zest, and shrimp to the remaining broth and cook for about 2 minutes, or until shrimp is pink, remove the asparagus and shrimp from the broth and then add them to the risotto mixture. Add half a cup of the stock at a time until the desired creaminess is reached, there may be some stock left over, it doesn?t matter! Once the stock is absorbed, add the butter, parmesan cheese, salt, and pepper to taste. Garnish with chopped tomatoes and parsley.

Nutrition Facts : Calories 769 calories, Fat 27.0020441666667 g, Carbohydrate 87.9123383333334 g, Cholesterol 177.2 mg, Fiber 4.07313326589266 g, Protein 40.132375 g, SaturatedFat 12.9188824166667 g, ServingSize 1 1 Serving (923g), Sodium 1112.77725 mg, Sugar 83.8392050674407 g, TransFat 2.16290441666667 g

SHRIMP & ASPARAGUS RISOTTO - (THE OLIVE GARDEN) - OFFICIAL



Shrimp & Asparagus Risotto - (The Olive Garden) - Official image

Note: This is no Knock off recipe. This "is" from their website http://www.olivegarden.com/recipes/. I had liked this so much, the wait staff asked me if I wanted the recipe. I said sure! She brought back a card with the following recipe.

Provided by Starfire aka Wendy

Categories     Rice

Time 33m

Yield 6 serving(s)

Number Of Ingredients 12

18 shrimp, shelled and deveined
8 cups chicken broth
2 tablespoons extra virgin olive oil (colaviata or or your choice)
1/2 cup dry white wine
1/2 cup butter
1 1/2 cups parmesan cheese
salt & pepper
1/2 lb asparagus spear, fresh stemmed and cut into 1-inch pieces
1 cup tomatoes, chopped
1/2 cup yellow onion
2 cups arborio rice
fresh parsley, chopped

Steps:

  • SIMMER: chicken broth on low heat until needed.
  • HEAT: oil over medium heat.
  • Add onions and cook for 3 minutes, or until translucent.
  • Stir in rice and cook for 1 minute, then add white wine.
  • Add ½ of broth and stir until completely absorbed.
  • Repeat until 4 cups of broth have been added.
  • Stir the risotto frequently to prevent sticking.
  • ADD: asparagus and shrimp to the remaining broth and cook for about 2 minutes, or until shrimp is pink.
  • Remove asaparagus and shrimp from the broth and then add them to the risotto mixture.
  • Add ½ cup of the broth at a time until desired creaminess is reached (there may be broth left over).
  • Once the broth is absorbed, add butter, parmesan cheese and salt and pepper to taste.
  • Garnish with chopped tomatoes and parsley.

SHRIMP RISOTTO WITH ASPARAGUS AND MUSHROOM



Shrimp risotto with asparagus and mushroom image

This dish has just enough flavor of garlic and lemon to keep it refreshing without being overpowering. The shrimp has a slightly sweet flavor to offset the tang of lemon and parmesan with the risotto. Amazing combination of flavors. A perfect dish served with a light green salad of your choice.

Provided by Darci Juris

Categories     Seafood

Time 1h30m

Number Of Ingredients 22

SHRIMP
24 medium raw shrimp, deveined and peeled
1/4 c honey
2 Tbsp dijon mustard
4 clove garlic
1/2 c olive oil
2 Tbsp lemon juice
dash(es) salt and pepper
skewers
RISOTTO
1 c mushrooms, chopped
1 c asparagus, chopped
1/2 c onion, chopped
3 clove garlic, roughly chopped
2-3 c arborio rice
1/2 c dry white wine
4 c vegetable broth
1 c parmesan cheese
1 large lemon, juice and zest
dash(es) salt and pepper
1/4 c parsley, chopped
olive oil

Steps:

  • 1. SHRIMP In a medium bowl or large ziplock bag, add the raw, peeled shrimp. Set aside.
  • 2. In a blender, add the honey, mustard, garlic, olive oil, lemon juice and salt n' pepper. Blend until smooth and combined. Pour the marinade over the shrimp, and place in refrigerator for at least an hour.
  • 3. RISOTTO Warm the broth, and set aside....keep warm. In a large pot, over medium heat, saute the asparagus and mushrooms in a 1 tsp of olive oil, about 5-7 minutes. Transfer to bowl and set aside.
  • 4. In same pot, add another tsp of oil and saute the onions and garlic for about 2 minutes. Add the rice and cook another 2 minutes, stirring constantly.
  • 5. Add the wine and cook until wine has evaporated fully. In portions, begin to add the broth slowly; approximately 1/4 cup at a time. Cook until absorbed completely, stirring constantly. Then add more broth, repeating process until all broth is used and absorbed. This takes approximately 20 minutes.
  • 6. Add the mushrooms, asparagus, parmesan cheese, lemon zest and juice. Gently stir to combine. Season with salt and pepper. Cover risotto and keep warm.
  • 7. Meanwhile, skewer the shrimp, and heat the grill to medium. Grill shrimp for approximately 2 minutes per side.
  • 8. Remove shrimp from skewer. Place risotto in a bowl, top with 4-6 shrimp, garnish with parsley, and serve. Enjoy!

OLIVE GARDEN MEDITERRANEAN GARLIC SHRIMP (OFFICIAL RECIPE)



Olive Garden Mediterranean Garlic Shrimp (Official Recipe) image

This is from The Olive Gardens website - www.theolivegarden.com. Now you can make this at home as well! It is nice to find a restaurant that will give out their recipes for a limited time so we can all enjoy them!

Provided by Starfire aka Wendy

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb fettuccine
2 tablespoons butter
1 dash salt
24 ounces peeled shrimp
1/2 cup olive oil
4 tablespoons lemon juice
8 fresh garlic cloves, finely chopped
salt and pepper
1 dash Old Bay Seasoning
1 dash crushed red pepper flakes
1 dash parsley
1/2 cup romano cheese
2 cups heavy cream

Steps:

  • Cook the fettuccine in salted water with the butter until not quite al dente.
  • Drain and set aside.
  • Combine sauce ingredients in a saucepan and bring to a boil. Add cooked fettuccine and drained shrimp. Stir gently, over medium heat for about 10 minutes, or until seafood is cooked through and dish has a creamy consistency. It may seem thin at this point but just wait. It will thicken up.
  • Serve at once.

Nutrition Facts : Calories 1428.5, Fat 91.3, SaturatedFat 41.5, Cholesterol 634.7, Sodium 871.2, Carbohydrate 88.9, Fiber 4, Sugar 2.9, Protein 63.6

PRESSURE-COOKER RISOTTO WITH SHRIMP AND ASPARAGUS



Pressure-Cooker Risotto with Shrimp and Asparagus image

This speedy method of making risotto works every time! -Kim Gray, Davie, Florida

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 12

2 tablespoons olive oil
9 garlic cloves, minced, divided
2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
4 tablespoons unsalted butter, divided
1/2 cup Italian salad dressing
1 pound fresh asparagus, trimmed
1 small onion, finely diced
1-2/3 cups uncooked arborio rice
1 cup white wine
4 cups reduced-sodium chicken broth
1/2 cup shredded Parmesan cheese, divided
Salt and pepper to taste

Steps:

  • Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add 3 minced garlic cloves; cook 1 minute. Add shrimp; cook and stir until shrimp begin to turn pink, about 5 minutes. Add 1 tablespoon butter and Italian salad dressing; stir until butter melts. Add asparagus; cook until tender, 3-5 minutes. Remove and keep warm., Warm the remaining 3 tablespoons butter until melted. Add diced onion; cook until tender, 4-5 minutes. Add remaining 6 minced garlic cloves; cook 1 minute. Add rice; cook and stir for 2 minutes. Stir in 1/2 cup wine; cook and stir until absorbed. Add remaining 1/2 cup wine, broth and 1/4 cup cheese. Press cancel. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes; quick-release pressure. Serve shrimp mixture over risotto. Season with salt and pepper. Sprinkle with remaining 1/4 cup cheese.

Nutrition Facts : Calories 424 calories, Fat 15g fat (6g saturated fat), Cholesterol 157mg cholesterol, Sodium 661mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 1g fiber), Protein 26g protein.

Tips:

  • Use high-quality ingredients. Fresh, flavorful ingredients will make a big difference in the final dish.
  • Cook the risotto slowly and patiently. Don't rush the process; let the rice absorb the flavors of the broth and vegetables.
  • Stir the risotto frequently. This will help to prevent the rice from sticking to the bottom of the pan and will also help to create a creamy texture.
  • Add the shrimp and asparagus towards the end of cooking. This will prevent them from overcooking and becoming tough.
  • Season the risotto to taste. Add salt, pepper, and other seasonings to your liking.
  • Serve the risotto immediately. It is best enjoyed hot and fresh.

Conclusion:

Shrimp asparagus risotto is a delicious and elegant dish that is perfect for a special occasion. With its creamy texture, flavorful broth, and tender shrimp and asparagus, this risotto is sure to impress your guests. Follow these tips to make the perfect shrimp asparagus risotto at home.

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