Shrimp, asparagus, and lemon risotto

Ingredients

• 720 ml Reduced-sodium chicken broth
• 480 ml Water
• 340 g Asparagus
• 1 small Onion
• 60 g Unsalted butter
• 250 g Arborio rice
• 60 ml Dry white wine
• 340 g Medium shrimp
• 1 tbsp Grated lemon zest
• 30 g Grated Parmesan
• 2 tbsp Chopped flat-leaf parsley
• 1/4 tsp Salt
• to taste Black pepper

Method

1. Bring the broth and water to a simmer in a saucepan. Add the asparagus and cook until tender. Transfer them to an ice water bath to stop the cooking, then drain them. Keep the broth at a gentle simmer, covered.
2. Melt half the butter in a large pot over medium heat. Add the onion and a pinch of salt, and cook, stirring, until softened (about 5 minutes).
3. Add the rice and cook, stirring constantly, for 1 minute. Pour in the wine and simmer, stirring, until absorbed.
4. Add a ladle of the hot broth and simmer over high heat, stirring frequently, until absorbed. Continue adding the broth, a ladle at a time, stirring often, until the rice is creamy and tender but still al dente (the consistency of a thick soup), about 18 minutes. (There will be leftover broth.)
5. Stir in the shrimp and cook until just pink and cooked through, 2 to 3 minutes.
6. Add the asparagus, lemon zest, remaining butter, Parmesan, parsley, and pepper to taste. Mix well. If the risotto is too thick, add a little of the reserved broth to loosen it.

Nutrition

Per serving

Energy

496.3 kcal

Protein

30.48 g

Carbohydrate

55.29 g

Fat

15.93 g

Fibre

2.98 g

Calcium

174.53 mg

Iron

4.05 mg

Magnesium

64.2 mg