How to make it

  • 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

Reviews & Comments 1

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    " It was excellent "
    crabhappychick ate it and said...
    Just love a sumptuous risotto! Even better, the asparagus and shrimp turn it into a one pot meal. YUM!
    Was this review helpful? Yes Flag

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