Lemony Risotto with Asparagus and Shrimp

Lemony Risotto with Asparagus and Shrimp
Photo by Romulo Yanes


  • 1 small onion
  • 2 tablespoons fresh flat-leaf parsley
  • 1 ¼ cups Arborio rice
  • ¼ cup grated parmesan
  • 1 tablespoon grated lemon zest
  • ¾ pound medium shrimp
  • ¾ pound asparagus
  • + 4 more ingredients
    • ¼ cup dry white wine
    • 4 tablespoons unsalted butter
    • 2 cups water
    • 3 cups chicken stock or low-sodium chicken broth

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 tablespoons butter with 1/4 te...

View full recipe at Epicurious


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