Lemony Risotto with Asparagus and Shrimp

Name: Lemony Risotto with Asparagus and Shrimp
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 296 milliliters Arborio rice; 340 grams asparagus, trimmed and cut into 1-inch pieces; 59 milliliters dry white wine; 2 Tbsps chopped flat-leaf parsley; 1 Tbsp grated lemon zest; 710 milliliters reduced-sodium chicken broth; 1 small onion, finely chopped; 59 milliliters grated parmesan; 340 grams shrimp, peeled and deveined; 4 Tbsps unsalted butter, divided; 473 milliliters water

Lemony Risotto with Asparagus and Shrimp might be just the main course you are searching for. Watching your figure? This gluten free recipe has 504 calories, 30g of protein, and 16g of fat per serving. This recipe serves 4. Head to the store and pick up onion, flat-leaf parsley, parmesan, and a few other things to make it today. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Bring broth and water to a simmer in a medium saucepan.

Ingredients you will need

Broth

Water

Equipment you will use

Sauce Pan

Add asparagus and simmer, uncovered, until just tender, about 4 minutes.

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Asparagus

Transfer asparagus with a slotted spoon to an ice bath to stop cooking, then drain. Keep broth at a bare simmer, covered.

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Asparagus

Broth

Ice

Equipment you will use

Slotted Spoon

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.

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Butter

Onion

Salt

Equipment you will use

Sauce Pan

Add rice and cook, stirring constantly, 1 minute.

Ingredients you will need

Rice

Add wine and simmer, stirring constantly, until absorbed.

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Wine

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. (There will be leftover broth mixture.)

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Broth

Rice

Soup

Stir in shrimp and cook until just cooked through, 2 to 3 minutes.

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Shrimp

Stir in asparagus, zest, remaining 2 tablespoons butter, parmesan, parsley, and pepper to taste. (Thin risotto with some of remaining broth if necessary.)

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Asparagus

Parmesan