Lemony Risotto with Asparagus and Shrimp
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 (main course) or 6 to 8 (side dish) servings
- 2 cups water
- 1 tablespoon grated lemon zest
- 1/4 cup dry white wine
- 3 cups reduced-sodium chicken broth
- 2 tablespoons chopped flat-leaf parsley
- 1/4 cup grated parmesan
- 1 1/4 cups arborio rice
- 1 small onion, finely chopped
- 4 tablespoons unsalted butter, divided
- Carbohydrate 57 g(19%)
- Cholesterol 142 mg(47%)
- Fat 15 g(23%)
- Fiber 4 g(16%)
- Protein 23 g(46%)
- Saturated Fat 9 g(44%)
- Sodium 1006 mg(42%)
- Calories 463
Preparation 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. (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 tablespoons butter, parmesan, parsley, and pepper to taste. (Thin risotto with some of remaining broth if necessary.)
Preparation 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. (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 tablespoons butter, parmesan, parsley, and pepper to taste. (Thin risotto with some of remaining broth if necessary.)
