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.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 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
•  salt
•  fresh ground pepper

Directions

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 white 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.