Asparagus Risotto With Shrimp and Lemon

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READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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