Lemon-Kissed Risotto with Shrimp, Asparagus & Sweet Peas

by Debbie Burns
(Richardson, TX)

I'm challenged every day with provided someone with wheat allergies with a delicious (and hopefully somewhat healthy) meal. While there are several pastas now available that are wheat-free, they often don't go well if we want a "light" sauce (i.e. lemon, olive oil, etc.). So, I came up with the following risotto recipe which can be enjoyed by everyone in our home, and it's still light yet creamy!

INGREDIENTS

  • 1 pound medium (31-36 count) shrimp, peeled and deveined
  • 1 lemon (divided use)
  • 1 pound asparagus, woody ends snapped off and stalks cut into 1 inch pieces
  • Extra Virgin Olive Oil
  • Salt
  • Pepper
  • 2 tablespoons butter, divided
  • 1/2 cup chopped onion
  • 1 1/2 cups risotto
  • 1 cup white wine
  • 4 cups chicken stock
  • 1/2 cup frozen sweet peas, thawed
  • 1/2 cup parmasan cheese, grated

    PREPARATION

  • Preheat oven to 425 degrees.
  • Add shrimp to a medium-sized bowl, season with salt, pepper, and juice from half a lemon, and then drizzle lightly with EVOO.
  • Mix well, then spread shrimp out on a non-stick baking sheet, and bake for 6 minutes.
  • Remove from oven and set aside.

  • In a small sauce pan, bring 3 cups of water to boil.
  • Add a teaspoon of salt to boiling water then add asparagus.
  • Cook for 2 minutes until bright green, then drain in a colander and run cold water over them to cool. Set aside.

  • In a medium sauce pan, heat four cups of chicken stock almost to boiling, then reduce heat and keep warm on low.

  • In a Dutch oven, heat one tablespoon of EVOO and one tablespoon of butter over medium heat.
  • Once the butter has melted, add the onion and cook for 3 to 5 minutes, stirring occasionally, until the onion in soft.
  • Add the risotto and stir to combine.
  • Cook the risotto for 2 minutes, stirring occasionally.
  • Add the wine and continue stirring occasionally until the wine is almost completely absorbed.
  • Begin to add the chicken stock, 1/2 cup at a time, stirring occasionally and allowing the liquid to be almost completely absorbed before adding more.

  • Add the final half cup of chicken stock to the risotto, then add the shrimp, peas, asparagus, and juice from the second half lemon.
  • Grate rind from second half of lemon into the pot as well. Stir well to combine.
  • Once the liquid is completely absorbed, turn off the heat and add one tablespoon of butter and the Parmesan cheese.
  • Stir well to combine, and serve with additional Parmesan sprinkled on top.

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