top of page

Lemon Risotto with Shrimp and Asparagus

When life gives you lemons, make risotto. The clean, citrusy spark brightens both the asparagus and the shrimp.

1 package of Tiberino Risotto "Ravello" with Lemon Zest 3 tbsp Eureka Lemon Olive Oil 3 cups low sodium chicken broth

1/4 cup dry white wine

3/4 pound asparagus, trimmed and cut into 1-inch pieces

1 pound medium shrimp, peeled and deveined

2 tbsp chopped fresh flat leaf parsley

Bring the chicken broth and wine to a boil in a large non-stick skillet or pan. Add asparagus and simmer, uncovered, until just tender, about 3-4 minutes. Transfer asparagus with a slotted spoon to an ice bath to stop cooking, then drain. Keep broth at a simmer.

Add the contents of the package of Tiberino Risotto "Ravello" with Lemon Zest along with the Eureka Lemon Olive Oil. Stir over medium heat for 1 minute. Cover and cook until most of the water has absorbed (about 16 minutes.) Add the shrimp an additional 2-3 minutes until the shrimp is opaque.

Stir in asparagus, zest, parsley, and season with salt pepper to taste. (Thin risotto with some of remaining broth if necessary.) Serves 4.

Featured Posts
Recent Posts
Search By Tags
Follow Us
  • Facebook Social Icon
  • Twitter Social Icon
  • Google+ Social Icon
bottom of page