⏳ Yield & Time

Yield: 2 servings

Preparation Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

🍽 Ingredients

• 1 1/2 cups Arborio rice
• 1, finely chopped Shallot
• 2 tablespoons Olive oil
• 1/2 cup Dry white wine
• 4 cups, hot Vegetable broth
• 1 bunch, trimmed and sliced Asparagus
• 8 ounces, peeled and deveined Shrimp
• 1, juiced and zested Lemon
• to taste Salt and pepper
• for garnish Fresh parsley

📖 Instructions

1. First, prep your asparagus. Snap off the tough ends and thinly slice the spears. Set aside. Don't be afraid to make a little mess here; it's all part of the fun!
2. Next, peel and devein your shrimp. Pat them dry with a paper towel - this ensures a nice sear. Season generously with salt and pepper; a pinch of garlic powder wouldn't hurt either!
3. Now, let's start the risotto. In a large saucepan, heat about 2 tablespoons of olive oil over medium heat. Add one finely chopped shallot and cook until softened – about 3-5 minutes. Make sure it's not too brown, you want a nice subtle sweetness.
4. Add 1 1/2 cups of Arborio rice and toast it gently for 2-3 minutes, stirring frequently. This step adds a wonderful nutty flavor!
5. Pour in 1/2 cup of dry white wine, let it evaporate completely. It's almost like a little party in the pot—the aromas are fantastic!
6. Add 1 cup of hot vegetable broth (or chicken broth for richer flavor) to the rice. Stir and let it absorb. Then add another cup of hot broth. Repeat this process until all the broth is absorbed and the rice is creamy and al dente. It'll take some patience here. But the reward is SO worth it!
7. Once the rice is almost cooked, gently fold in the asparagus and cook for another 2-3 minutes. It's amazing how bright green it looks!
8. While the risotto simmers away, grill or pan-fry the shrimp until they turn pink and opaque. Don't overcook them, or they'll get rubbery! A minute or two per side should suffice, depending on the size.
9. Finally, squeeze in fresh lemon juice over the risotto, stir in a little lemon zest and season with salt and pepper to taste. Add the grilled shrimp; gently fold them in, trying not to break them up too much.
10. Serve immediately. Garnish with fresh parsley and another squeeze of lemon if you're feeling fancy. Trust me, the taste is amazing. This recipe is a winner!

📝 Notes

• Use good quality Arborio rice for best results.
• Don't be afraid to adjust seasoning to your taste preference.
• For a richer flavor, you can substitute chicken broth for vegetable broth.
• Adding a little Parmesan cheese at the end is a delightful touch!