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

1. 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.

2. In a large skillet, cook the shrimp until just pink and cooked through. Remove and set aside.

3. In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the onion and cook until softened and translucent.

4. Stir in the Arborio rice and cook for 1 minute, stirring frequently. Pour in the white wine and cook until absorbed.

5. 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.

6. 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.

7. Garnish with fresh parsley and serve immediately.