3/4 lb asparagus, trimmed and cut into 1-inch pieces
1 small onion, finely chopped
4 tbl unsalted butter, divided
1 1/4 cups Arborio rice
1/4 cup dry white wine
3/4 lb medium shrimp, peeled and deveined
1 tbl grated lemon zest
1/4 cup grated parmesan
2 tbl chopped flat leaf parsley
1. Bring broth and water to a simmer in a medium
saucepan. Add asparagus and simmer, uncovered, until
just tender, about 4 minutes. Transfer asparagus
with slotted spoon to an ice bath to stop cooking,
then drain. Keep broth at a bare simmer, covered.
2. Cook onion in 2 tbl butter with 1/4 tsp salt in
a 4-quart heavy saucepan over medium heat,
stirring occasionally, until softened, about 5
minutes. Add rice and cook, stirring constantly, 1
minute. Add wine and simmer, stirring constantly,
3. Stir in 1/2 cup broth mixture and briskly
simmer, stirring frequently, until absorbed.
Continue adding broth, 1/2 cup at at time, stirring
frequently and letting each addition be absorbed
before adding the next, until rice is creamy and
tender but still al dente (it should be the
consistency of a thick soup). about 18 minutes.
(There will be leftover broth mixture). Stir in
shrimp and cook until just cooked through, 2 to 3
4. Stir in asparagus, zest, remaining 2 tbl butter,
Parmesan, parsley, and pepper to taste. (Thin
risotto with some of remaining broth if necessary.)
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