- Cooking Time: 35
- Servings: 2
- Preparation Time: 5
- 4-6 asparagus stalks, tough parts removed and the rest cut into 1-2″ pieces
- 1 Tbsp. butter
- 1/4 cup diced onion or 1 large shallot, diced
- 2 cloves garlic, minced
- 1/2 cup arborio rice
- 1/4 cup vermouth or dry white wine
- 2-3 cups chicken, shrimp or vegetable broth, kept warm on the stove
- 2/3 lb shrimp, peeled and deveined
- 2 tsp. lemon juice
- 1 tsp. lemon zest
- 1 oz. goat cheese
- Heat a pot of water to a boil, and then drop in the asparagus pieces. Boil for approximately 3 minutes before draining and adding the asparagus to ice cold water to shock it. Set aside.
- Meanwhile, heat the butter in a heavy saucepan/skillet. Add the onion or shallot and cook until translucent. Stir in the garlic until just fragrant and then add the rice. Stir the rice around for a couple minutes in order to “toast” it.
- Add the vermouth/wine. Cook until it’s almost completely evaporated, and then add 1-2 ladels of the broth. Cook, stirring frequently, until most of the broth has been absorbed, and then add another 1-2 ladels. Keep stirring. Just before your rice is cooked al dente, add the shrimp and the lemon juice. Cook for 3-5 minutes until the shrimp is cooked through and the rice is al dente (tender but with a firm bite in the center). Your risotto should be a bit loose – that is, ALL of the liquid should NOT be absorbed like regular rice.
- Off the heat, stir in the lemon zest and goat cheese. Stir to combine and season to taste. Serve immediately.
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