Lemony Risotto With Asparagus and Shrimp -- Quad-Cities Online Recipe Book
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Main Dishes:

Lemony Risotto With Asparagus and Shrimp

Comment on this recipe

When life gives you lemons, make risotto. The clean, citrusy spark brightens both the asparagus and the shrimp (though you can omit the shrimp to turn this from a main course into a side dish).

Ingredients

3 cups reduced-sodium chicken broth
2 cups water
3/4 pound asparagus, trimmed and cut into 1-inch pieces
1 small onion, finely chopped
4 tablespoons unsalted butter, divided
1 1/4 cups Arborio rice
1/4 cup dry white wine
3/4 pound medium shrimp, peeled and deveined
1 tablespoon grated lemon zest
1/4 cup grated Parmesan
2 tablespoons chopped flat-leaf parsley

Instructions

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 a slotted spoon to an ice bath to stop cooking, then drain. Keep broth at a bare simmer, covered. Cook onion in 2 tablespoons butter with 1/4 teaspoon 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, until absorbed. Add rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed. Stir in 1/2 cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a 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 minutes. Stir in asparagus, zest, remaining 2 tablespoons butter, Parmesan, parsley and pepper to taste. (Thin risotto with some of remaining broth if necessary.)

Alice Henneman, Rock Island



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