Recipe

Lemony Risotto With Asparagus And Shrimp Recipe

	Asheats / All my dishes 6 months, 2 weeks ago This comes form this months Gourmet's magazine and I tried it several nights ago. I am a big risotto fan but have never added lemon zest and it really brightens up the flavor and adds so much to the taste. This is one of the best risottos I've ever had... More Prep:10m Cook:25m Servings:4	Asheats
	creamy lemony rice

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Ingredients

3 cups chicken stock (homemade)

2 cups water

¾ lb. asparagus, trimmed and cut into bite-sized pieces

1 small onion, finely chopped

4 tbsp butter, divided

1-1/4 cup Arborio rice

¼ dry white wine

¾ lb. medium shrimp, peeled and divided

1 tbsp lemon zest

Parmesan cheese, grated

2 tbsp Italian parsley, chopped

Directions

Bring broth and water to a simmer in a medium saucepot, add asparagus and simmer, uncovered, for about 4 minuets, transfer to an ice bath – keep broth at a bare simmer

Cook onion in 2 tbsp butter with salt in a heavy saucepan over medium heat, stirring occasionally, for about 5 minutes

Add rice, and cook 1 minute, stir in wine and simmer, stirring constantly, until FULLY absorbed

Stir in ½ cup broth and stir constantly until completely absorbed

Continue adding broth a ½ cup at a time, making sure the broth is fully absorbed before adding more broth

The whole process will take about 18 minutes; there will be left-over broth

Stir in Shrimp and cooked until just ready, 3-5 minutes

Stir in the asparagus, zest, remaining butter, Parmesan, parsley, and pepper

Thin with more broth if necessary

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