Asparagus Risotto With Shrimp and Lemon

"I found this in the Green Bay Press-Gazette, although it credits the California Asparagus Commission as the source."
 
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Ready In:
40mins
Ingredients:
10
Serves:
6
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

My husband and I married straight out of college in July of 1992. I work as the Assistant Manager at a wine shop which allows me to drink on the job! (OK, not that much, but it's still a fun job...) Besides helping customers choose wine they will like (and also help with food and wine pairings for their menus), I also get to help with the catering end of the business, so I get to spend a fair amount of time in the kitchen making fun appetizers and beautiful food displays. I also work part-time at the fromagerie next door. So yeah - that means I eat on the job, too. :^D We live on several peaceful wooded acres on a cute little river in rural NE Wisconsin, with a cranky old-lady Burmese and whatever stray outdoor cats that have decided to adopt us on any given day. The cute puppy in the picture is Jake, our Elhew-bred English Pointer that we brought home on Easter weekend 2007. I've also got 2 painted turtles named Dennis and Fuzz, and a bunch of fish (koi and goldfish, along with the guppies & swordtails in the turtle tank). I USUALLY eat and cook healthy, but I rarely pass up dessert, either. I do not eat red meat, and try to limit other animal products, too. I love to bake, although I seem to collect a lot of scone and biscotti recipes which I NEVER get around to making. I bake and eat A LOT of cookies and muffins... I almost always reduce the sugar by 1/4 and use whole wheat pastry flour for at least part of the flour. Those two changes do so much to make recipes healthier without compromising taste. I try to reduce fat whenever I can, too, but while I want to eat healthy, I still want to ENJOY what I eat!!! I seem to give a lot of 4 and 5 star reviews here - I seem to have a pretty good sense of what I like by looking at a recipe before I try it. Thank you to anyone that tries my recipes in return, or photographs them. Amber: <img src="http://netnet.net/~mkburie/amber2.jpg"> ........And a grown up Jake (one year old in January 2008) :) - <img src="http://netnet.net/~mkburie/JAKE111307.JPG"> Charlotte (May 27, 1992-June 1, 2009): <img src="http://netnet.net/~mkburie/Charlott.jpg"> Ashley: Adopted October 8, 1996 - Passed Away January 6, 2009 <img src="http://netnet.net/~mkburie/ashley2.jpg"> Mike: September 26, 1994 - March 19, 2004<img src="http://netnet.net/~mkburie/mike1997-lr.JPG">.... <a href='http://www.niftymaps.com/visitor-map.php?id=36321'><img src='http://i.niftymaps.com/36321.png' alt='Click to zoom in on my visitor map!' border='0'></a>Create your free world <a href='http://www.niftymaps.com/' target='_blank'>visitor maps</a>
 
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