Wednesday, May 7, 2014

Lemony Risotto With 
Asparagus and Shrimp
5 cups hot chicken broth
2 tablespoons olive oil
1 cup chopped onion
1 1/2 cups Arborio rice
6 tablespoons fresh lemon juice
1/2 teaspoons freshly ground black 
1 lb. large shrimp, cleaned and
    cut in half through the back
3/4 lb. asparagus, ends snapped off
    and cut into 1 in. lengths diagonally
3 tablespoons unsalted butter
1/2 cup freshly grated 
   Parmesan cheese   
2 Tablespoons Italian parsley
1. Place broth in a saucepan and bring to a simmer; keep at a simmer while cooking the risotto.

2. For risotto, heat olive oil in a Dutch oven over medium high heat.  Add the onion and saut√© until tender, about 4 minutes.  Add rice; stir 1 minute.

3. Add 1 cup hot broth and lower heat just to keep mixture simmering.  Stir often and add broth 1 cup at a time as needed.  Keep stirring often and add lemon juice, zest and pepper along with the fourth cup of broth.  Keep stirring and cooking until rice is just barely tender.

4. Stir in the shrimp and cook 1 minute.  Stir in the asparagus and continue cooking and stirring until rice is tender and shrimp is cooked through, about 2 minutes adding more broth if necessary to maintain a creamy texture.

5. Remove rice from heat and stir in butter and cheese.  Season to taste with salt and pepper.  Divide rice between bowls or plates and sprinkle with parsley; serve immediately.    Serves 4

No comments: