November 12, 2015


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Serves 4.

5 cups hot chicken broth
2 T. olive oil
1 cup chopped onion
1 1/2 cups Arborio rice
6 T. fresh lemon juice
4 tsp. lemon zest
1/2 tsp. freshly ground black pepper
1 lb. large shrimp (16-20 per lb.), cleaned and cut in half through the back
3/4 lb. asparagus, ends snapped off and cut into 1 inch lengths diagonally
3 T. unsalted butter
1/2 cup freshly grated Parmesan
2 T. chopped Italian parsley

1. Place broth in a saucepan and bring to a simmer; keep at a simmer while cooking the risotto.

2. For risotto, heat olive oil in a Dutch oven over medium high heat. Add the onion and sauté until tender, about 4 minutes. Add rice; stir 1 minute.

3. Add 1 cup hot broth and lower heat just to keep mixture simmering. Stir often and add broth 1 cup at a time as needed. Keep stirring often and add lemon juice, zest and pepper along with the fourth cup of broth. Keep stirring and cooking until rice is just barely tender.

4. Stir in the shrimp and cook 1 minute. Stir in the asparagus and continue cooking and stirring until rice is tender and shrimp is cooked through, about 2 minutes adding more broth if necessary to maintain a creamy texture.

5. Remove rice from heat and stir in butter and cheese. Season to taste with salt and pepper. Divide rice between bowls or plates and sprinkle with parsley; serve immediately.

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