Lemony Risotto With Asparagus And Shrimp

Image of Lemony Risotto With Asparagus And Shrimp, Gourmet Magazine
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Ingredients

  • 3 cups reduced-sodium chicken broth
  • 2 cups water
  • 3/4 lb 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 lb medium shrimp, peeled and deveined
  • 1 tablespoon grated lemon zest
  • 1/4 cup grated parmesan
  • 2 tablespoons chopped flat-leaf parsley

Description

When Life Gives You Lemons, Make Risotto. The Clean, Citrusy Spark Brightens Both The Asparagus And The Shrimp.

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