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.