We love risotto. This risotto is a treat when asparagus first arrives in late spring and is still lovely throughout summer. Give it a try before all the asparagus is gone.
Shrimp and Asparagus Risotto
5 cups chicken broth, simmering
1/2 cup dry white wine or broth
3 tablespoons unsalted butter
1 tablespoon olive oil
1/3 cup finely minced onion
1 1/2 cups Arborio rice
1/2 lb. fresh asparagus, cut into 1-inch pieces, tips reserved separately
1/2 lb. cooked shrimp
1/4 cup grated Parmesan cheese
Heat the 2 tablespoons of butter and the olive oil in a heavy pot over moderate heat. Add the onion and saute for 1 to 2 minutes, until it begins to soften, being careful not to brown. Add the rice ; using a wooden spoon, stir for 1 minute, making sure all the grains are well coated. Add the wine and stir until it is completely absorbed.
Add the asparagus, reserving the tips, and begin to add the simmering broth, 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next 1/2 cup, reserving 1/4 cup to add at the end. Add the shrimp and asparagus tips after the rice has been cooking for 10 to 12 minutes and continue to add the broth, 1/2 cup at a time. Stir frequently to prevent sticking.
After approximately 18 minutes, when the rice is tender but still firm, reserved broth. Turn off the heat an immediately add the remaining butter and Parmesan and stir vigorously to combine with the rice. Serve immediately.
* Adapted from an Asparagus recipe in Risotto by Judith Barrett and Norma Wasserman