Lemony Risotto With Asparagus And Shrimp Recipes

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ASPARAGUS RISOTTO WITH SHRIMP AND LEMON



Asparagus Risotto With Shrimp and Lemon image

I found this in the Green Bay Press-Gazette, although it credits the California Asparagus Commission as the source.

Provided by Vino Girl

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 lbs large asparagus, trimmed
4 cups chicken broth, preferably reduced salt
1/2 cup shallot, chopped
2 tablespoons olive oil
1 cup arborio rice (short grain)
1 teaspoon lemon, zest of, finely chopped
1/2 cup dry white wine
1 lb shrimp
salt
fresh ground pepper

Steps:

  • Put asparagus into a large skillet of salted, boiling water.
  • Return to a boil; boil about 3 minutes or until tender-crisp.
  • Drain well; spread on paper towel to cool.
  • Cut into 1-inch lengths; set aside.
  • In a small saucepan, bring broth to a simmer; reduce to lowest heat and keep warm.
  • In a larger saucepan, sauté shallot in olive oil over medium heat for about 3 minutes or until soft.
  • Stir in rice to coat.
  • Cook rice, stirring constantly, until rice is opaque (1-2 minutes).
  • Stir in lemon zest.
  • Deglaze with white wine, stirring constantly.
  • Stir in 1/2 cup hot broth, cook over medium heat, stirring constantly, until broth has been absorbed and mixture thickens.
  • Simmer the risotto; adjust heat as necessary.
  • Continue process, using a half-cup of hot broth at a time, making sure the rice absorbs the liquid before adding more.
  • Continue adding broth until it's all used.
  • When rice is just tender, stir in reserved asparagus and shrimp.
  • Cook, stirring constantly, until shrimp is pink.
  • The risotto should be very creamy, and not soupy nor sticky.
  • Season to taste with salt and pepper.

Nutrition Facts : Calories 316.1, Fat 7.2, SaturatedFat 1.3, Cholesterol 115.2, Sodium 639.9, Carbohydrate 35.1, Fiber 3.2, Sugar 2.1, Protein 23.9

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