Lemon Risotto with Asparagus and Shrimp

Makes 4 main-dish servings


3 cups chicken broth (vegetable broth may be substituted)
1 1/2 cups water
3/4 pound asparagus, trimmed and cut on the diagonal into 1-inch pieces
1 small onion, finely chopped
4 tablespoons butter, divided
1 1/4 cups Arborio rice
1/2 cup dry white wine
1 pound fresh Oregon cocktail shrimp
juice and grated zest from 2 lemons
1/4 cup grated parmesan
2 tablespoons chopped flat-leaf parsley


Bring broth and water to a simmer in a medium saucepan. Add asparagus and simmer, uncovered, until just tender, about 4 minutes. Transfer asparagus with a slotted spoon to an ice bath to stop cooking, then drain. Keep broth at a bare simmer, covered.
Cook onion in 2 tablespoons butter with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.

Add rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed.
Stir in 1/2 cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender but still al dente (it should be the consistency of a thick soup), about 18 minutes. With the last of the broth, add the lemon juice and zest and stir until liquid is absorbed.

Stir in asparagus, remaining 2 tablespoons butter, parmesan, parsley, and pepper to taste.

Stir in shrimp and cook until just warmed through, 2 to 3 minutes. Serve immediately.

Recipe thanks to Kristin Frost Albrecht

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