Serves4 (main course) or 6 to 8 (side dish)
- Active time:45 min
- Start to finish:45 min
May 2009
When life gives you lemons, make risotto. The clean, citrusy spark brightens both the asparagus and the shrimp (though you can omit the shrimp to turn this from a main course into a side dish). View more of our favorite recipes from this issue.
-
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
-
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 Tbsp butter with 1/4 tsp salt in a 4-qt 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. (There will be leftover broth mixture.)
-
Stir in shrimp and cook until just cooked through, 2 to 3 minutes.
-
Stir in asparagus, zest, remaining 2 Tbsp butter, parmesan, parsley, and pepper to taste. (Thin risotto with some of remaining broth if necessary.)
