It’s that time of year again, where I go on an asparagus binge. Asparagus season only lasts about 2 months so I try to make the most of it. Today I made a creamy risotto with asparagus, lemon and langoustines – yummy!
3 c chicken broth
2 c water
1 bunch asparagus, cut into small pieces
2 shallots, finely chopped
4 TBSP butter, divided
1 1/4 c Arborio rice
1/4 c white wine
1 lb langoustines (I buy the frozen ones from TJs), defrosted
1 TBSP lemon zest
1 TBSP lemon juice
1/4 c grated parmesan
2 TBSP chopped flat-leaf parsley
Bring broth and water to a simmer in a medium saucepan. Add asparagus and simmer, uncovered, until just tender, about 2 minutes. Transfer asparagus with a slotted spoon to an ice bath to stop cooking, then drain. Keep broth at a bare simmer, covered.
Cook shallots in 2 TBSP butter with 1/4 tsp salt in a 4-quart heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.
Add rice and cook, stirring constantly, 2 minutes. Add wine and simmer, stirring constantly, until absorbed.
Stir in 1/2 c broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 c at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender but still al dente (it should be the consistency of a thick soup), about 18 minutes.
Stir in shrimp and cook until just cooked through, 2 to 3 minutes.
Stir in asparagus, zest, juice, butter, parmesan, parsley, and pepper to taste. Top with a little Aleppo pepper.