Friday, time for a new, simple, different and delicious recipe to begin your weekend with. And because it's the asparagus season now - I already ate it three times this week - I chose a recipe with this ingredient. And risotto might just be the perfect dish for spring: it's rich and satisfying for the chilly nights, but not quite as heavy as a winter stew. Add some shrimps and lemon, which brightens both the asparagus and the shrimp with its clean citrus spark, to the meal and you've got the perfect combination for a delicious bite if you ask me. Bon Appetit!
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 (remove the gastrointestinal tract of a shrimp)
* 1 tablespoon grated lemon zest
* 1/4 cup grated parmesan
* 2 tablespoons chopped flat-leaf parsley
Instructions
1. Bring broth and water to a simmer in a medium saucepan. Add asparagus and simmer, uncovered, until just tender, for about 4 minutes. Transfer asparagus with a slotted spoon to an ice bath to stop cooking, then drain. Keep broth at a bare simmer, covered.
2. Cook onion in 2 tablespoon butter with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat, stirring occasionally, until softened, for about 5 minutes.
3. Add rice and cook, stirring constantly, for 1 minute. Add wine and simmer, stirring constantly, until absorbed.
4. Stir in 1/2 cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender but still al dente (it should be the consistency of a thick soup), for about 18 minutes. (There will be leftover broth mixture.)
5. Stir in shrimp and cook until just cooked through, for 2 to 3 minutes.
6. Stir in asparagus, zest, remaining 2 tablespoon butter, parmesan, parsley, and pepper to taste. (Thin risotto with some of remaining broth if necessary.)
Recipe form Gourmet.
Written for BLEND.
* 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 (remove the gastrointestinal tract of a shrimp)
* 1 tablespoon grated lemon zest
* 1/4 cup grated parmesan
* 2 tablespoons chopped flat-leaf parsley
Instructions
1. Bring broth and water to a simmer in a medium saucepan. Add asparagus and simmer, uncovered, until just tender, for about 4 minutes. Transfer asparagus with a slotted spoon to an ice bath to stop cooking, then drain. Keep broth at a bare simmer, covered.
2. Cook onion in 2 tablespoon butter with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat, stirring occasionally, until softened, for about 5 minutes.
3. Add rice and cook, stirring constantly, for 1 minute. Add wine and simmer, stirring constantly, until absorbed.
4. Stir in 1/2 cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender but still al dente (it should be the consistency of a thick soup), for about 18 minutes. (There will be leftover broth mixture.)
5. Stir in shrimp and cook until just cooked through, for 2 to 3 minutes.
6. Stir in asparagus, zest, remaining 2 tablespoon butter, parmesan, parsley, and pepper to taste. (Thin risotto with some of remaining broth if necessary.)
Recipe form Gourmet.
Written for BLEND.
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