Prep 10 mins
Cook 30 mins
I found this in the Green Bay Press-Gazette, although it credits the California Asparagus Commission as the source.
- 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 white wine
- 1 lb shrimp
- fresh ground pepper
- Put asparagus into a large skillet of salted, boiling water.
- Return to a boil; boil about 3 minutes or until tender-crisp.
- Drain well; spread on paper towel to cool.
- Cut into 1-inch lengths; set aside.
- In a small saucepan, bring broth to a simmer; reduce to lowest heat and keep warm.
- In a larger saucepan, sauté shallot in olive oil over medium heat for about 3 minutes or until soft.
- Stir in rice to coat.
- Cook rice, stirring constantly, until rice is opaque (1-2 minutes).
- Stir in lemon zest.
- Deglaze with white wine, stirring constantly.
- Stir in 1/2 cup hot broth, cook over medium heat, stirring constantly, until broth has been absorbed and mixture thickens.
- Simmer the risotto; adjust heat as necessary.
- Continue process, using a half-cup of hot broth at a time, making sure the rice absorbs the liquid before adding more.
- Continue adding broth until it's all used.
- When rice is just tender, stir in reserved asparagus and shrimp.
- Cook, stirring constantly, until shrimp is pink.
- The risotto should be very creamy, and not soupy nor sticky.
- Season to taste with salt and pepper.