Lemony risotto with asparagus and shrimp
Ingrid
Delicious - shrimp can be omitted if you are Judi!
ingredients
- 3 cups chicken stock
- 2 cups water
- 1 lb asparagus - trimmed to 1 inch pieces
- 1 small onion
- butter
- 1 1/4 cups Arbrorio rice
- 1/4 cup white wine or vermouth
- 3/4 lb peeled shrimp
- 1 T. lemon zest
- 1/4 cup Parmesan
- 2 T. parsley
directions
- 1
Bring stock and water to a simmer and cook asparagus 3 minutes - remove with slotted spoon. Keep broth warm.
- 2
Saute finely chopped onion in butter and olive oil for 5 minutes - add rice and stir for 1 minute until rice gets translucent.
- 3
Add wine and simmer till absorbed.
- 4
Add broth 1/2 cup at a time until absorbed for about 18 minutes.
- 5
Stir in shrimp and cook 2 - 3 minutes.
- 6
Stir in lemon zest, asparagus, butter and parmesan, parsley and pepper.
- 7
Serve immediately. Should be a little soupy but still have some bite in the rice.
Source: Gourmet
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