Shrimp Risotto

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 3 cups fat free chicken broth
• 2 cups water
• 3/4 lb asparagus, cut into pieces
• 1 small chopped onion
• 4 tablespoons butter
• 1 1/4 cups arborio rice
• 1/4 cup wine
• 3/4 lb medium shrimp
• 1 tablespoon lemon zest
• 1/4 cup parmesan cheese
• 2 tablespoons flat leaf parsley

Recipe

• 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 at a bare simmer, covered.
• 2 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.
• 3 add rice and cook, stirring constantly, 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 a thick soup), about 18 minutes. (there will be leftover broth mixture.)
• 5 stir in shrimp and cook until just cooked through, 2 to 3 minutes.
• 6 stir in asparagus, zest, remaining 2 tablespoons butter, parmesan, parsley, and pepper to taste. (thin risotto with some of remaining broth if necessary.).