Lemon Risotto with Seared Shrimp

Ingredients

• 1 cup arborio rice
• 12 oz Shrimp
• 1 cup Asparagus, cut into 1-inch pieces
• 4 cups warm chicken or vegetable stock
• ½ cup dry white wine
• 1 shallot, minced
• 1 lemon, zested and juiced
• ½ cup grated parmesan
• 3 tbsp butter
• 2 tbsp olive oil
• Salt and white pepper

Method

1. Soften the shallot in olive oil and 1 tablespoon butter over medium heat, then toast the rice 2 minutes until the edges turn translucent.
2. Add the wine and stir until absorbed. Ladle in warm stock one cup at a time, stirring often and waiting until each addition is nearly absorbed before the next — about 18 minutes of pleasant meditation.
3. Stir in the Asparagus with the final ladle of stock so it cooks to crisp-tender.
4. Meanwhile, season the Shrimp and sear in a hot skillet with a little oil until just cooked through — shrimp take about 2 minutes per side, until opaque.
5. When the rice is creamy but still has a whisper of bite, pull it off the heat and beat in the remaining butter, parmesan, lemon zest, and juice. Rest 2 minutes, then top with the Shrimp and serve before it can wait on you.