epicurious4.5
Shrimp Risotto With Asparagus and Lemon
Make this shrimp risotto for a luxurious weeknight dinner. With bright flavor from lemon zest and fresh asparagus, it's an ideal meal for a spring feast.
👥 8 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 45 min👤 Gina Marie Miraglia Eriquez📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
📝 Preparation Steps
1
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.
water2 cups
2
Cook onion in 2 tablespoons butter with ¼ teaspoon salt in a 4-quart heavy saucepan over medium heat, stirring occasionally, until softened, about ⏱️ 5 minutes.
3
Add rice and cook, stirring constantly, ⏱️ 1 minute. Add wine and simmer, stirring constantly, until absorbed.
4
Stir in ½ cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, ½ cup at a 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.)
5
Stir in shrimp and cook until just cooked through, 2 to ⏱️ 3 minutes.
6
Stir in asparagus, zest, remaining 2 tablespoons butter, parmesan, parsley, and pepper to taste. (Thin risotto with some of remaining broth if necessary.)
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