Lemony Risotto With Asparagus And Shrimp Recipe

Name: Lemony Risotto With Asparagus And Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups reduced-sodium chicken broth; 2 cups water; 3/4 lb asparagus, trimmed and cut into 1 inch pieces; 1 small onion, finely chopped; 4 tablespoons unsalted butter, divided; 1 1/4 cups arborio rice; 1/4 cup dry white wine; 3/4 lb medium shrimp, peeled and deveined; 1 tablespoon grated lemon zest; 1/4 cup grated parmesan cheese; 2 tablespoons chopped flat leaf parsley

Servings: persons

3 cups reduced-sodium chicken broth
2 cups water
3/4 lb asparagus, trimmed and cut into 1 inch pieces
1 small onion, finely chopped
4 tablespoons unsalted butter, divided
1 1/4 cups arborio rice
1/4 cup dry white wine
3/4 lb medium shrimp, peeled and deveined
1 tablespoon grated lemon zest
1/4 cup grated parmesan cheese
2 tablespoons chopped flat leaf parsley

1
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 barely simmering, covered.
2
Cook onion in 2 tbsp butter with 1/4 tsp salt in a 4 qt heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.
3
Add rice and cook, stirring constant;y, 1 minute. Add wine and simmer, stirring constantly until absorbed.
4
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 thick soup), about 18 minutes. There will be some left-over broth mixture.
5
Sir in shrimp, zest and remaining2 tbsp butter, parmesan, parsley and pepper to taste. (thin risotto with some of remaining broth if necessary).

743

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups reduced-sodium chicken broth, 2 cups water, 3/4 lb asparagus, trimmed and cut into 1 inch pieces, 1 small onion, finely chopped, and more.

Yes, Lemony Risotto With Asparagus And Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemony Risotto With Asparagus And Shrimp

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