Saturday, March 30, 2013

Lemony Risotto with Asparagus and Shrimp

This is a wonderful and simple risotto recipe from Gourmet magazine.  I was thinking of making a shrimp and asparagus pasta, but then stumbled on this recipe, which looked so good and simple and creamy-delicious: I had to try it. 

Although making risotto the real way takes some patience and a willingness to be stuck in front of the stove stirring for about 30 minutes, it is actually incredibly simple and easy, and relatively fast.  I will be making this again!  Here is the recipe.

Lemony Risotto with Asparagus and Shrimp
from Gourmet, May 2009
Serves 4 as a main course or 6 to 8 as a side dish

3 cups reduced-sodium chicken broth + 2 cups water (I used all broth)
3/4 pound asparagus, trimmed and cut into 1-inch pieces
1 small onion, finely chopped
4 Tbs. unsalted butter, divided (I used 3 Tbs. and next time will use 2Tbs. as the full 4 seems unnecessary)
1 1/4 cups Arborio rice
1/4 cup dry white wine (I used a savignon blanc)
3/4 pound medium shrimp, peeled and deveined (I used a full pound of large shrimp)
1 Tbs. grated lemon zest (from 1 lemon)
1/4 cup grated parmesan
2 Tbs. chopped flat-leaf parsley


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 Tbs.  butter with 1/4 tsp salt in a 4-quart heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.

Add rice and cook, stirring constantly, I minute.  Add wine and simmer, stirring constantly, until absorbed.

Stir in 1/2 cup broth mixture and briskly simmer, stirring constantly, until absorbed.  Continue adding broth, 1/2 cup at a time, stirring, and letting each addition be absorbed before adding the next, until rice is creamy and tender but still al dente, about 18 minutes. 

Stir in shrimp and cook, until just cooked through, 2 to 3 minutes.

Then add asparagus, zest, remaining 2 Tbs. butter (if using), parmesan, parsley, and fresh ground pepper to taste. 

Thin risotto with remaining broth if necessary.  Enjoy!!

-- Anya