Lemon Risotto with Shrimp and Asparagus
When life gives you lemons, make risotto. The clean, citrusy spark brightens both the asparagus and the shrimp.
1/4 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.