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Prep Time:10 minutes, Cook Time: 25 minutes, Serves 4 2 cups asparagus, trimmed and cut in 2 in. lengths 3 cups organic chicken broth 1 cup water Salt and freshly ground black pepper to taste 3 Tbsp butter 1/3 cup organic onion, diced 2 cloves garlic, minced 1 cup aborio rice 1/2 cup white wine 1 (16 oz) bag large shrimp, thawed zest of 1 lemon 1 Tbsp lemon juice 1/2 cup Parmigiano Reggiano Cheese Cook asparagus in a pot of salted, boiling water until crisp-tender, about 3 minutes. Drain and plunge asparagus in a bowl of ice water. Drain and set aside. Heat broth and water in a saucepan, season with salt and pepper ,and keep hot over low heat. Melt butter in large skillet over medium-high heat. Add onion and garlic; cook until tender. Stir in rice and wine; cook until absorbed. Add 1 cup of broth and turn heat to low and stir until it is absorbed. Continue to add broth 1 cup at a time, stirring slowly, letting the rice absorb the broth before adding more. The risotto is cooked when it is creamy on the outside and slightly firm (al dente) in the center, about 20 to 25 minutes total. Stir in shrimp, zest, lemon juice, half cheese and half the asparagus. Cook until shrimp is pink and opaque, about 2 minutes. Season with salt and pepper to taste. If the risotto is too thick, add a little more broth until it becomes creamy. Divide the risotto into serving dishes and sprinkle with the remaining cheese and asparagus. |
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