Shrimp and asparagus risotto

If you enjoy stirring things, risotto is probably the dish for you. It's pretty annoying to make, but definitely worth the effort. We used shrimp and asparagus, but it can be made a thousand ways, with your favorite ingredients or whatever is on hand. Risotto also makes a great side dish, as long as the main course is pretty hands-off (because both hands will be occupied by constantly adding broth and stirring).

Start by cutting the asparagus into bite-sized pieces, after removing the tough part at the base.

Drop the asparagus into some simmering broth to tenderize. This is the same broth that will be used to cook the risotto, so don't discard it after the asparagus are done.

Next, saute some onion until translucent but not quite brown.

Add the rice and cook another minute. This allows the rice to gain some color and therefore, some extra flavor.

Then the fun part . . . adding broth in small additions until the rice is tender. It's important to keep stirring and only add more broth when the last addition has been fully absorbed. Make sure to taste frequently so you don't over or undercook the rice.

Finally, add the shrimp until cooked through, then some butter and parmesan for added creaminess, and lemon zest and parsley to brighten things up. Not the easiest dinner, but definitely worth it when you have the time!

Shrimp and Asparagus Risotto
From Gourmet
Serves 4

3 cups chicken broth
2 cups water
3/4 lb asparagus, cut into 1 inch pieces
1 small onion, finely chopped
4 Tbsp unsalted butter, divided
1 1/4 cups Arborio rice
1/4 cup dry white wine
3/4 lb medium shrimp, peeled and deveined
1 Tbsp grated lemon zest
1/4 cup grated parmesan
2 Tbsp chopped parsley

Bring broth and water to a simmer in a medium saucepan. Add asparagus and simmer, uncovered, about 4 minutes. Transfer asparagus to an ice bath, then drain. Keep broth at a bare simmer, covered.

Cook onion in 2 Tbsp butter with 1/4 tsp salt in a large saucepan over medium heat, until softened, about 5 minutes. Add rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed. Stir in 1/2 cup broth and briskly simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently and letting each addition absorb before adding the next, until rice is creamy and tender, about 18 minutes. (There might be leftover broth - keep adding and stirring until the texture is right.)

Stir in shrimp and cook until cooked through, 2 to 3 minutes. Stir in asparagus, lemon zest, 2 Tbsp butter, parmesan, parsley, and pepper to taste.