• 4servings
  • 45minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B9, C, D, E, P
MineralsFluorine, Silicon, Sulfur, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 3 cups reduced-sodium chicken broth

  2. 2 cups water

  3. 3/4 pound asparagus, trimmed and cut into 1-inch pieces

  4. 1 small onion, finely chopped

  5. 4 tablespoons unsalted butter, divided

  6. 1 1/4 cups Arborio rice

  7. 1/4 cup dry white wine

  8. 3/4 pound medium shrimp, peeled and deveined

  9. 1 tablespoon grated lemon zest

  10. 1/4 cup grated parmesan

  11. 2 tablespoons chopped flat-leaf parsley

Instructions Jump to Ingredients ↑

  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.)


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