RISOTTO WITH SHRIMP, ASPARAGUS AND LEMON

RISOTTO WITH SHRIMP, ASPARAGUS AND LEMON image

Yield 6 people

Number Of Ingredients 13

3 cups low sodium chicken broth
2 cups water
1 lb asparagus, trimmed and cut into 1 inch pieces
2 tbsp butter
1 small onion, diced
2 cloves garlic, minced
1 1/4 cup Arborio rice
1/4 cup dry white wine*
2 pounds medium shrimp, peeled and deveined
1 tbsp lemon zest
1/4 cup grated Parmesan
1/2 cup crumbled feta
salt and pepper

Steps:

Combine broth and water in a small sauce pan. Bring to a boil. Prepare and ice bath and add asparagus to boiling broth. Boil for 4 minutes or until crisp tender, then use a slotted spoon to transfer the asparagus to the ice bath. Keep broth at a simmer. Melt butter over medium heat in a large saucepan. Saute onion until soft. Add garlic and saute a minute or two. Add rice and and cook another minute. Add wine and simmer, stirring, until absorbed. Continue adding 1/2 cup of hot broth and stirring until most of broth mixture is absorbed and rice is al dente. Stir in shrimp, and cook until shrimp curl and turn pink, it only takes a few minutes. Stir in asparagus, lemon zest, Parmesan and feta, and salt and pepper to taste. Thin risotto with remaining broth as desired.