Lemony Risotto with Asparagus and Shrimp
- 3 cups reduced-sodium chicken broth
- 2 cups water
- 3/4 pound asparagus, trimmed and cut into 1-inch pieces
- 1 small onion, finely chopped
- 4 tablespoons unsalted butter, divided
- 1 1/4 cups Arborio rice
- 1/4 cup dry white wine
- 3/4 pound medium shrimp, peeled and deveined
- 1 tablespoon grated lemon zest
- 1/4 cup grated parmesan
- 2 tablespoons chopped flat-leaf parsley
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Asparagus (3/4 pound)
- Flat-leaf parsley (2 tablespoons)
- Lemon, zest (1 tablespoon)
- Onion, small (1)
- Seafood
- Shrimp, medium (3/4 pound)
- Canned Goods
Chicken broth, reduced-sodium (3 cups)
- Pasta & Grains
- Arborio rice (1 1/4 cups)
- Drinks
- Water (2 cups)
- Dairy
- Butter, unsalted (4 tablespoons)
- Parmesan, grated (1/4 cup)
- Beer, Wine & Liquor
- White wine, dry (1/4 cup)
Preparation
Read recipe preparation on epicurious.com
Social Stats
63.5Rating
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Recipe Stats
Published May 1, 2009 (3 years ago).
22 people saved this recipe.
