Lemon Parmesan Risotto with Asparagus and Shrimp
Creamy Arborio rice is slowly cooked with a flavorful broth, then finished with tender shrimp, crisp asparagus, fresh lemon zest, and Parmesan cheese for a rich yet refreshing meal.
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Special Equipment: Large pan
Ingredients
3 cups chicken broth
2 cups water
1 bunch asparagus, cut into 1 inch pieces
1 small onion, finely chopped
4 tbsp unsalted butter, divided
1 1/4 cups Arborio rice
1/4 cup white wine
12 oz shrimp, peeled and deveined
1 tbsp lemon zest
1/4 cup grated Parmesan cheese
2 tbsp chopped fresh parsley
Salt and black pepper, to taste
Directions
In a saucepan, combine the chicken broth and water. Bring to a gentle simmer. Add the asparagus and blanch for 2 minutes. Transfer the asparagus to an ice bath, then keep the broth warm.
In a large skillet, cook the shrimp until just pink and cooked through. Remove and set aside.
In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the onion and cook until softened and translucent.
Stir in the Arborio rice and cook for 1 minute, stirring frequently. Pour in the white wine and cook until absorbed.
Add the warm broth mixture about 1/4 cup at a time, stirring frequently. Allow each addition to absorb before adding more. Continue until the rice is creamy and tender with a slight bite.
Remove from the heat and stir in the Parmesan cheese, lemon zest, and remaining 2 tablespoons of butter. Gently fold in the shrimp and asparagus.
Garnish with fresh parsley and serve immediately.
