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Shrimp and Asparagus Risotto Casserole Recipe

Shrimp and Asparagus Risotto Casserole

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (12)

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Average Rating:

Total Reviews: 12

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  • on May 18, 2013

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    It does not get any better than this! Made this last night for a small dinner party. Still had two quarts of shrimp stock, made from emeril's specific recipe, that I wanted to use up. Followed these directions exactly and the risotto took on such flavor that I almost hated to go further. I did not casserole this recipe as I love risotto and shrimp, and as it was, the combination could not be improved upon. I just added the par-cooked shrimp to the risotto to finish cooking and then threw in oven-roased asparagus at the end. Sprinkled with a little Parmesan and this dish was absolutely delicious!!!

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  • on November 06, 2011

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    I love to cook and I have made a lot of meals in my time - this one is the BEST thing I have ever put on the table. The only "change" I made was to use Seafood Magic Seasoning instead of mixing up the essence. This dish is a little time consuming, but SO worth it!

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  • on January 10, 2011

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    Risotto takes time and this recipe is worth every minute!! I used lactose free whole milk instead of cream and Fleishmann's unsalted (LF marg.to replace the butter and I added extra garlic.(My son is lactose intolerantThe substitutions worked very well! Emeril"s essence is available in stores and is wonderful in many dishes! I love it! This is a keeper for sure!!!

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  • on February 06, 2010

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    Big fan of risotto so naturally had to try this recipe. Made the shrimp stock as described and had plenty to make the risotto, while tasting it thought it was bland but continued following recipe. Was amazed at how much flavor it had when finished. Used dry herbs instead of fresh and the finished product had plenty of flavor. Made my own essence for the shrimp, easy to make and enough to try on other meats. A must for all risotto fans.

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  • on September 06, 2009

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    If you are a fanatical follower of exact directions you should be a chemist or baker not a cook. I LOVE this recipe and so does my family. Every time I made it I was missing something so I substituted something close. Olive Oil roux and milk instead of cream, Dried herbs and powdered onion and garlic instead of the fresh. Any veggie fresh or frozen instead of asparagus. I even made this with beef, chicken and mushrooms. EVERY time we and friends loved it. I found the key is to have plenty of stock available (any kind use water only when you run out, Aborio rice is a must, and BE PATIENT AND STIR< STIR< STIR that rice until it is tender and creamy. Emeril has provided a greatr template for a delicious satisfying dinner.

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  • on August 31, 2009

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    Pure disappointment. Don't bother. I make a lot of recipes from FN and Emeril, and this was a big letdown. Don't waste your seafood. Or time, for that matter.

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  • on June 04, 2009

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    This was delicious but I expected more from all the work. I thought it took too long to make, especially since the guideline states 50mins - Emeril must forget that we do all our chopping our selves it is not all set out in nice little prep bowls like on TV!

    I did not think the fresh herbs were essential because they did not stand out as sharply as they do in certain recipes.

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  • on April 26, 2009

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    Goodness how this sounds heavenly...might even could be a creative turn of ingredients meshed for those with shellfish issues---change up with chicken, perhaps?? A share with a known GOOD 4 star by EMERIL--my husband so happens did up TWO batches of his guacamole last week (*which was to die for! so--my suggestion is this as your entree, take trio of fresh chopped greens, add the guac for the topper/ dressing per say & for a fruit addition to make the meal rounded: wash seedless grapes, slice a couple of kiwi's, a pint of strawberries & peel a large firm banana (to slice & place in bowl to chill as you proceed to fix the casserole---what is to truly provide a few quite the punch of a powerfully elegant, flavorful & tasteful dinner!!! ooooh lala

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  • on April 20, 2009

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    This recipe was incredibly awesome. It all fit together perfectly. The shrimp stock made the meal I blanched the asparagus in the shrimp stock. My husband fell in love with this and even brought some to work to share with a co-worker. It looked very rich but didnt taste that way. I used 2# of shrimp cuz I love shrimp. this is the first review I have ever done....I felt I needed to.

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  • on December 02, 2008

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    I just finished watching this on TV, and this is nothing like the way he made it. He put in so much stock at one time that I thought he was making soup. He just added the shrimp to the rice, plus asparagus tips, then he purrered the rest of the asparagus with some cream in a blender, and also added that to the rice. He never put it in the casserole so I had no idea what the topping was all about, as it came out of the oven looking wonderful, I had to look up the recipe to see how He finished it. I think that I will pass on this dish.

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