Active Time

　　45 min

　　Total Time

　　45 min

　　When life gives you lemons, make this lemony shrimp risotto with asparagus. This easy seafood risotto recipe is easy enough for a weeknight dinner, but it would also make an elegant date night or dinner party main course. And while you can usually find asparagus year-round at some grocery stores, this dish is truly best in spring, when asparagus is at its peak and doesn’t need much cooking to bring out its sweet, verdant flavor. Simmer the asparagus only briefly and then transfer it to an ice bath so that the stalks maintain their vibrant green color and pleasant snap.

　　Great risotto requires good cooking technique, so you’ll need a little time and a bit of patience here. Add just a half cup of liquid at a time and stir frequently until the rice is soft and creamy. (Looking for a more hands-off approach? Try this oven-baked risotto instead.) Add the shrimp just before the risotto is done cooking so that it just warms through and retains a succulent bite. And be sure to use arborio rice for tender risotto—but if you can’t find it, carnaroli is an excellent substitute.

　　Editor’s note: This recipe was originally published in the May 2009 issue of ‘Gourmet’ and first appeared online December 31, 2014.

　　

Ingredients

Makes 4 (main course) or 6 to 8 (side dish) servings

　　3 cups reduced-sodium chicken broth

　　2 cups water

　　¾ pound asparagus, trimmed and cut into 1-inch pieces

　　1 small onion, finely chopped

　　4 tablespoons unsalted butter, divided

　　1¼ cups Arborio rice

　　¼ cup dry white wine

　　¾ pound medium shrimp, peeled and deveined

　　1 tablespoon grated lemon zest

　　¼ cup grated parmesan

　　2 tablespoons chopped flat-leaf parsley

　　

Step 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.

　　

Step 2

Cook onion in 2 tablespoons butter with ¼ teaspoon salt in a 4-quart heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.

　　

Step 3

Add rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed.

　　

Step 4

Stir in ½ cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, ½ 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.)

　　

Step 5

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

　　

Step 6

Stir in asparagus, zest, remaining 2 tablespoons butter, parmesan, parsley, and pepper to taste. (Thin risotto with some of remaining broth if necessary.)