Asparagus Risotto With Shrimp And Lemon

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 1/2 lbs large asparagus, trimmed
• 4 cups chicken broth, preferably reduced salt
• 1/2 cup shallot, chopped
• 2 tablespoons olive oil
• 1 cup arborio rice (short grain)
• 1 teaspoon lemon, zest of, finely chopped
• 1/2 cup dry wine
• 1 lb shrimp
• salt
• fresh ground pepper

Recipe

• 1 put asparagus into a large skillet of salted, boiling water.
• 2 return to a boil; boil about 3 minutes or until tender-crisp.
• 3 drain well; spread on paper towel to cool.
• 4 cut into 1-inch lengths; set aside.
• 5 in a small saucepan, bring broth to a simmer; reduce to lowest heat and keep warm.
• 6 in a larger saucepan, sauté shallot in olive oil over medium heat for about 3 minutes or until soft.
• 7 stir in rice to coat.
• 8 cook rice, stirring constantly, until rice is opaque (1-2 minutes).
• 9 stir in lemon zest.
• 10 deglaze with wine, stirring constantly.
• 11 stir in 1/2 cup hot broth, cook over medium heat, stirring constantly, until broth has been absorbed and mixture thickens.
• 12 simmer the risotto; adjust heat as necessary.
• 13 continue process, using a half-cup of hot broth at a time, making sure the rice absorbs the liquid before adding more.
• 14 continue adding broth until it's all used.
• 15 when rice is just tender, stir in reserved asparagus and shrimp.
• 16 cook, stirring constantly, until shrimp is pink.
• 17 the risotto should be very creamy, and not soupy nor sticky.
• 18 season to taste with salt and pepper.