Lemon-garlic Shrimp & Asparagus Risotto Recipe

Directions for Lemon-Garlic Shrimp & Asparagus Risotto

1. 1

   Prepare the broth

   In a saucepan, heat the chicken or vegetable broth over low heat and keep it warm.

2. 2

   Sauté the aromatics

   In a large skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.

3. 3

   Cook the rice

   Add the arborio rice to the skillet, stirring for 1-2 minutes until the rice is lightly toasted. Pour in the white wine and cook until it's mostly absorbed.

4. 4

   Add the broth gradually

   Start adding the warm broth one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. Repeat until the rice is creamy and al dente, about 18-20 minutes.

5. 5

   Cook the asparagus

   In the last 5 minutes of cooking the risotto, stir in the asparagus pieces.

6. 6

   Cook the shrimp

   In a separate pan, melt the remaining butter over medium heat. Add the shrimp, season with salt and pepper, and cook for 2-3 minutes on each side until they turn pink and opaque.

7. 7

   Finish the risotto

   Once the risotto is ready, stir in the lemon zest, lemon juice, grated parmesan cheese, and cooked shrimp. Adjust seasoning to taste.

8. 8

   Serve

   Garnish with fresh parsley and serve the risotto warm.