Shrimp and Asparagus Risotto

By tulawdog

Ingredients

• 1-2 Tablespoons olive oil
• 1 pound asparagus, washed, ends trimmed and cut on the diagonal into 1-inch pieces
• 3 Tablespoons butter
• 1 small onion, diced
• 1-1/4 cups Arborio rice
• 1/2 cup dry white wine
• 5 cups chicken or vegetable broth
• 3/4 pound medium shrimp, shelled and deveined
• 1 tsp lemon zest (optional)
• 1/2 cup freshly grated Parmesan cheese
• salt and pepper

Preparation

Step 1

In a medium saucepan heat the broth over medium-low heat. You want the broth to be nice and hot so that it doesn't slow down the cooking process when you add it to the rice later on.

In a large saucepan, heat the olive oil over medium-high heat. Add the asparagus and cook, stirring frequently, until tender-crisp. Remove from heat and remove the asparagus to a plate or bowl.

In the same large saucepan, melt the butter over medium heat. Add the onion and cook, stirring, until softened and translucent. Add the rice and stir to coat. Cook for 2-3 minutes. Add the wine and cook, stirring constantly, until the liquid is almost entirely absorbed by the rice.

Add 1/2 cup of the hot broth and continue to cook, stirring constantly, until the broth has been almost entirely absorbed. Repeat the process, adding broth in 1/2 cup increments. Start tasting the risotto after adding 3-1/2 cups of broth- the amount you need will vary depending on your rice. You want the rice nice and tender but with a little bite/firmness still left (note: you may end up with leftover broth. In the event that you've added all of the broth but your rice isn't softened enough, you can just use hot water).

Add the shrimp and pre-cooked asparagus and continue to cook, stirring frequently, until the shrimp has turned pink and is cooked through. Add the lemon zest (optional) and Parmesan cheese and stir briefly to incorporate and melt the cheese. Season with salt and pepper to taste.