Dinner tonight was utilizing one of my boyfriend’s favorite vegetables, asparagus. What’s nice about this dinner is that it can be made in about 45 minutes. It took me a bit longer as I also prepped some banana bread.
Staying true to my project, all food was things I had on hand. Risotto is one of those foods that is very forgiving – you can almost always add more liquid and ingredients beyond the 1:3 ratio of rice to liquid.
ASPARAGUS RISOTTO WITH LEMON BROILED SHRIMP
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, diced fine or minced
- 3 cloves garlic, minced
- 1 cup arborio rice
- 3 cups water, broth, and/or wine (I used 1 cup wine and two cups water, plus bouillon packets)
- 2 lemons, zested and juiced (set aside zest and about 1/4 of juice)
- 1 bunch asparagus, trimmed and chopped in bite sized pieces
- 1/4 cup parmesan cheese
- 2 ounces cream cheese
- Salt and Pepper, to taste
- Shrimp, thawed and trimmed – about 3 ounces per serving
- Olive oil, as needed
Melt butter and heat oil over medium to high heat in a large saute pan. Add onions and garlic, sweat until translucent, about 2-3 minutes. Add rice and saute another minute. Stir in liquid and 3/4 of lemon juice and bring to a boil, stirring occasionally. Lower heat to a simmer and cover pan. Cook the rice until tender, about 20 minutes, stirring occasionally. If rice mixture feels too thick and difficult to stir, add a bit more liquid, ideally water or broth. Stir in asparagus and cook until it starts to soften but not totally tender (asparagus will continue to cook when rice is removed from heat) – about 3-4 minutes. Stir in cheeses and half the lemon zest and blend until cream cheese is fully incorporated.
Meanwhile, lay the shrimp on a foil-lined baking sheet. Brush the shrimp with olive oil and sprinkle both sides with salt, pepper, and lemon zest. When you’re ready to serve, broil on high about 5 minutes, flipping the shrimp about halfway through cooking. Remove from broiler and pour remaining lemon juice over the shrimp.
To serve, scoop about a cup to a cup and a half of risotto into a bowl, arrange a few shrimp on top.
TIP – Risotto can be leftover and reheated. Ideally, make shrimp when you are ready to eat.