Yield: 3-4 servings
Ingredients:
- 1 cup Arborio rice
- 4-5 cups chicken broth
- 3 tbsp + 1 tbsp olive oil
- 2 tbsp + 1 tbsp salted butter
- 1 large garlic clove, minced
- 1 shallot, sliced
- 2 tbsp white cooking wine
- Zest of 1 small lemon
- 2 tbsp fresh lemon juice
- 1 tsp salt
- ½ tsp black pepper
- ½ lb shrimp, peeled and deveined
- ½ cup asparagus, chopped
- 1 tbsp chopped fresh Italian parsley
Method:
- Bring broth to a simmer in a medium saucepan. Keep on low heat.
- Heat 2 tbsp butter and 3 tbsp olive oil in a heavy-bottom large saucepan over medium heat. Add garlic and shallots and sauté until translucent and fragrant (2-3 minutes).
- Add shrimp and asparagus, salt and pepper. Cook until shrimp turns pink (3-4 minutes). Remove shrimp and asparagus from pan and set aside.
- Add 1 tbsp of olive oil to the pan and stir in the rice. Toast for a few minutes until aromatic. Add the wine. Cook until liquid is absorbed, stirring often, about 2 minutes.
- Add 1 cup of hot broth, simmer over medium-low heat until the liquid is absorbed, stirring often. Keep adding more broth, a couple ladles at a time, stirring often. Cook until rice is just tender, and mixture is creamy, about 30 minutes.
- Once rice is almost cooked, add the lemon juice and zest, shrimp and asparagus. Continue to add more broth to cook the rice if needed. Off the heat, stir in remaining 1 tbsp of butter.\
- Garnish with Italian parsley.