Ingredients: |
Ingredients: 3 cups reduced-sodium chicken broth
2 cups water
3/4 lb. asparagus, trimmed and cut into 1-inch pieces
1 small onion, finely chopped
4 tbsp. unsalted butter, divided
1 1/4 cups Arborio rice
1/4 cup dry white wine
3/4 lb. medium shrimp, peeled and deveined
1 tbsp. grated lemon zest
1/4 cup grated Parmesan
2 tbsp. chopped flat-leaf parsley
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Directions: |
Directions:Bring broth and water to a simmer in a medium saucepan. Add asparagus and simmer, uncovered, until just tender, about 4 minutes. Transfer asparagus with a slotted spoon to an ice bath to stop cooking, then drain. Keep broth at a bare simmer, covered.
Cook onion in 2 tablespoons butter with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.
Add rice and cook, stirring constantly 1 minute. Add wine and simmer, stirring constantly, until absorbed.
Stir in 1/2 cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender but still al dente (it should be the consistency of a thick soup), about 18 minutes. (There will be leftover broth mixture.)
Stir in shrimp and cook until just cooked through, 2 to 3 minutes.
Stir in asparagus, zest, remaining 2 tablespoons butter, Parmesan, parsley, and pepper to taste. (Thin risotto with some of remaining broth if necessary.) |
This recipe for Shrimp Risotto With Asparagus is from