Recipe: Appealing Lemon Risotto with Shrimp and Asparagus

Lemon Risotto with Shrimp and Asparagus. When life gives you lemons, make risotto. The clean, citrusy spark brightens both the asparagus and the shrimp (though you can omit the shrimp to turn this from a main course into a side dish). Transfer asparagus with a slotted spoon to an ice bath to stop cooking, then drain.

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The bright, fresh flavors of asparagus and lemon permeate this creamy rice dish. Try not to rush this dish, it's worth the wait. Risotto is traditionally made with Arborio rice because of its high starch content and firm texture. You can have Lemon Risotto with Shrimp and Asparagus using 14 ingredients and 6 actions. Below is just how you attain.

Components of Lemon Risotto with Shrimp and Asparagus

1. Guidelines. of pencil-thin asparagus.
2. Directions. of large shrimp, in there shells.
3. Instructions. of extra-virgin olive oil.
4. Step by step. of low-sodium chicken broth.
5. Directions. of sprig of thyme or lemon thyme.
6. Directions. of shallot (diced).
7. Step by step. of Arborio rice.
8. Instructions. of kosher salt.
9. Step by step. of ground pepper.
10. Instructions. of dry vermouth.
11. Detaile. of lemon zest (finely grated).
12. Guidelines. of (1/4 stick) unsalted butter.
13. Step by step. of fresh lemon juice.
14. Step by step. of fresh chopped flat-leaf parsley.

Constant stirring helps release the rice's starches, creating a creamy texture with separate grains. A large skillet or sauté pan provides a broad surface to help the rice cook evenly. Fold in the asparagus and shrimp. This shrimp and fresh asparagus risotto with a creamy Parmesan cheese and butter finish is definitely worth the effort it takes to make.

Step by step To Make Lemon Risotto with Shrimp and Asparagus

1. Cut the asparagus just below the tips, and then on an angle at 1/4 inch intervals, discarding the woody part at the bottom. Peel and devein the shrimp, saving the shells, and half the shrimp lengthwise..
2. Heat 2 tablespoons olive oil in a large saucepan, add the shells, and cook stirring until they turn pink, about 4 minutes..
3. Add the broth and thyme, bring to a simmer over medium high heat, reduce the heat to keep the broth at a very gentle simmer, heat the remaining 4 teaspoons olive oil in a Dutch oven or another heavy pot over medium heat..
4. Add the shrimp and cook stirring occasionally until just pink but not quite cooked through, about 1-1/2 minutes, transfer the shrimp to a plate.Add the shallot to the pot and cook until translucent (about 2 minutes). Add the rice and stir so that it is coated with oil and glossy, about 1 minute, stir in 1 teaspoon salt..
5. Add the vermouth and cook, stirring constantly with a wooden spoon,until it is adsorbed by the rice. Ladle in about 1/2 cup simmering broth (leave behind the shrimp shells and thyme sprig )...and stir constantly until the rice again absorbs the liquid, adjusting the heat to maintain a gentle simmer. Continue ladling in about 1/2 cup broth at a time,stirring between additions and letting the rice absorb the liquid before adding more..
6. When the rice has adsorbed about half the broth (about 10 minutes into the cooking process ),..stir in the asparagus and lemon zest, when the rice is al dente after 18 or so minutes of cooking time, stop adding broth.Vigorously beat in the butter, add the shrimp and lemon juice and stir just until heated, Stir in the parsley and remove from heat. Let the risotto rest for a minute or so before serving. Divide among 4 warm bowls and grind a. generous amount of pepper over each, and serve.

Stir the risotto frequently to prevent sticking. Remove asaparagus and shrimp from the broth and then add them to the risotto mixture. Add ½ cup of the broth at a time until desired creaminess is reached (there may be broth left over). Lemony risotto with asparagus and shrimp is the best recipe for foodies. If it is the favorite recipe of your favorite restaurants then you can also make lemony risotto with asparagus and shrimp at your home.

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