Shrimp And Asparagus Risotto Food

SHRIMP AND ASPARAGUS RISOTTO

Steps:

• Heat 1 Tbsp oil in a 12-in. nonstick skillet over high heat. Add shrimp; sauté 2 to 3 minutes until golden and cooked through. Transfer to a bowl.
• Add rice to skillet; stir 30 seconds. Stir in 5 cups water and the seasoning packets. Bring to a boil, reduce heat and simmer uncovered 12 minutes, stirring occasionally.
• Stir in asparagus; simmer 7 minutes. Stir in shrimp and any juices; cook 1 minute or until asparagus and rice are tender and shrimp are heated through.

PRESSURE COOKER SHRIMP AND ASPARAGUS RISOTTO

Steps:

• In a skillet over medium heat, saute the onion and garlic in butter for 5 minutes. Stir the rice into the skillet and stir until completely coated in the butter. Transfer the rice mixture to a 1-quart glass or metal dish that will fit inside your pressure cooker. Add 1 cup of water and the clam juice to the dish. Cover the dish tightly with aluminum foil. Place a trivet or rack in the bottom of the pressure cooker. Add the remaining water. Set the dish with the rice on the trivet. Secure the pressure cooker lid. Cook the rice for 10 minutes (high pressure). Use the quick release method when the time is up. Meanwhile, heat the olive oil in a skillet over medium-high heat. Add the shrimp and asparagus. Cook, stirring frequently, until the shrimp just starts to turn pink. Do not cook it completely. When the rice has finished, open the lid and carefully remove the dish (it will be very hot). Add the shrimp and asparagus to the rice. Stir to combine. Replace the foil cover and return the dish to the pressure cooker. Secure the pressure cooker lid and cook for 4 minutes. Use the quick release method. Carefully remove the dish and foil. Stir well. Serve hot with Parmesan cheese and season to taste with salt and pepper.

ASPARAGUS, PEA AND SAFFRON RISOTTO (WITH SHRIMP) RECIPE - (4.6/5)

Steps:

• If using shrimp, use 2-3 large pieces per serving. Remove the tail, place in a small bowl and drizzle with a little olive oil, a splash of white wine, a squeeze of lemon juice, one small clove of freshly minced garlic, and a little salt and pepper and set aside. Heat chicken stock in medium saucepan. In a separate saucepan, heat garlic and and shallots in olive oil over medium-low heat, stirring frequently, until fragrant. Add rice and stir to coat for a few seconds. Add wine and a half cup of chicken stock. Stir frequently until liquid is mostly absorbed, then add another half cup of stock and saffron. Allow to absorb, and then add another half cup of stock, repeating the process until the stock has been mostly absorbed (about 20-25 minutes). Rice should be tender but slightly firm, and risotto should have a thick creamy consistency. Meanwhile (within 10 minutes of the risotto being ready): In a small skillet, heat about 1 Tbsp olive oil, and 1 small pat of unsalted butter. Saute the asparagus until just al dente--about 7 minutes. Set aside. In the same pan, cook the shrimp until pink-- about 2 minutes per side. Once the risotto is finished, remove from heat and stir in lemon juice**, lemon zest, parmigiano reggiano, asparagus and frozen peas. Add salt to taste. Garnish with grated cheese and lemon zest. Top with shrimp, if serving. **add about 1/2 the lemon juice, and taste. Add more, if you prefer for the lemon citrus taste to come through.

PRESSURE-COOKER RISOTTO WITH SHRIMP AND ASPARAGUS

Steps:

• Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add 3 minced garlic cloves; cook 1 minute. Add shrimp; cook and stir until shrimp begin to turn pink, about 5 minutes. Add 1 tablespoon butter and Italian salad dressing; stir until butter melts. Add asparagus; cook until tender, 3-5 minutes. Remove and keep warm., Warm the remaining 3 tablespoons butter until melted. Add diced onion; cook until tender, 4-5 minutes. Add remaining 6 minced garlic cloves; cook 1 minute. Add rice; cook and stir for 2 minutes. Stir in 1/2 cup wine; cook and stir until absorbed. Add remaining 1/2 cup wine, broth and 1/4 cup cheese. Press cancel. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 8 minutes; quick-release pressure. Serve shrimp mixture over risotto. Season with salt and pepper. Sprinkle with remaining 1/4 cup cheese.

SAFFRON, SHRIMP AND ASPARAGUS RISOTTO - 30 MINUTES RISOTTO

Steps:

• Heat a large skillet and melt butter+oil in it.
• Add minced garlic and let it soften for about 20 seconds, then add asparagus.
• Stir and cook for a couple of minutes.
• Add shrimp and saute everything till shrimp is cooked (about 3-4 minutes).
• Remove from pan and keep aside.
• In the same pan, add the remaining butter and let it melt for a few seconds.
• Then add the rice to the skillet and let it toast for two minutes.
• Add the white wine, saffron, dried Italian seasoning, salt, and pepper.
• Saute everything together and let this cook for a minute or two.
• Now, add half of the stock and continuously stir it into the rice until it is all absorbed.
• Add the remaining stock and stir till most of it is absorbed in the rice.
• Now add the cooked asparagus-shrimp and stir it all well.
• Let this cook for 2 minutes and then turn off the heat.
• Stir in the cheese until it is melted.
• Transfer the risotto to a serving dish and served with chilled wine.

SHRIMP AND ASPARAGUS SKILLET

Steps:

• In a medium bowl combine shrimp with salt, pepper, 1 tablespoon olive oil, lemon juice, zest, and garlic.
• Trim off the tough bottoms of the asparagus, and then cut into 2-inch spears.
• Heat a large 12-inch skillet over medium heat, add 1 tablespoon of olive oil.
• Once the oil is hot, add the shallots, stir and cook until tender and fragrant, 1 minute.
• Add the shrimp in one layer to the pan. Cook for 2 minutes, not moving the shrimp.
• Flip shrimp over and cook until just cooked through 1 minute. Transfer to a clean plate.
• Add 1 tablespoon of olive oil to the pan. Once hot add the asparagus spears and saute until crisp-tender, 3 to 4 minutes.
• Add the tomatoes and saute for 1 minute.
• Add the shrimp back to the pan, cook until warmed through, 1 minute.
• Season shrimp and asparagus skillet with salt and pepper.
• Serve immediately with lemon wedges.

LEMONY RISOTTO WITH ASPARAGUS AND SHRIMP

Steps:

• Bring broth and water to a simmer in a medium saucepan. Add asparagus and simmer, uncovered, until just tender, about 4 minutes. Transfer asparagus with a slotted spoon to an ice bath to stop cooking, then drain. Keep broth barely simmering, covered.
• Cook onion in 2 tbsp butter with 1/4 tsp salt in a 4 qt heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.
• Add rice and cook, stirring constant;y, 1 minute. Add wine and simmer, stirring constantly until absorbed.
• Stir in 1/2 cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup 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 thick soup), about 18 minutes. There will be some left-over broth mixture.
• Sir in shrimp, zest and remaining2 tbsp butter, parmesan, parsley and pepper to taste. (thin risotto with some of remaining broth if necessary).

SHRIMP-AND-ASPARAGUS RISOTTO

Steps:

• Heat 4 cups of the broth mixture in a saucepan over low heat. Refrigerate remaining broth mixture, up to 3 days, for finishing risotto.
• In a deep nonstick skillet, heat 1 tablespoon each of the olive oil and butter over medium heat. Add onion; sauté 3 minutes. Add rice; cook and stir 2 minutes. Add wine; cook 2 minutes.
• Add 1 cup of hot broth mixture and cook, stirring, until broth is absorbed. Continue adding broth, 1⁄2 cup at a time, until all is incorporated, about 15 minutes. The risotto will be very al dente. Remove from heat; pour risotto on a baking sheet and spread into a thin layer. Cool completely. Transfer to a food-storage bag; refrigerate up to 3 days.
• Heat remaining broth mixture in a saucepan until hot. Heat the remaining 1 tablespoon each oil and butter in a deep nonstick skillet over medium-high heat; add shrimp and asparagus and sauté 2 minutes. Stir in partially cooked risotto and 1 cup hot broth. Cook, stirring, until broth is absorbed. Cook and stir 7 minutes longer, adding hot broth mixture 1⁄2 cup at a time, until risotto is creamy. Stir in tomatoes, grated cheese, basil, salt, and pepper. Spoon into shallow bowls. Top each serving with shaved Parmesan cheese, if desired.

SHRIMP RISOTTO

Steps:

• Heat chicken broth to a simmer in saucepan. Leave to keep warm on the burner while you prepare the risotto.
• In a large stockpot or dutch oven, heat the olive oil over medium-high heat. Saute shallots for a couple of minutes. Add in the rice and sauté for a couple minutes until lightly toasted.
• Pour in the white wine and stir until evaporated.
• Add a ladle of the heated chicken stock to your rice and stir until evaporated. Repeat this process until the rice is done. This will take approximately 20 minutes and the rice will be done when it still has a nice bite to it, but is fully cooked.
• Meanwhile, melt butter in large saute pan over medium-high heat. Add garlic and heat until fragrant, about 1 minute. Add shrimp and Worcestershire sauce and cook until the shrimp are pink and fully cooked.
• When shrimp is cooked, chop up into pieces and stir into your cooked risotto.
• Top bowls of risotto with green onions.

SIMPLE SHRIMP AND ASPARAGUS RISOTTO

Steps:

• Bring chicken stock to a boil in a medium-size saucepan over high heat then turn off heat and place a lid on top to keep stock hot.
• Melt butter in a large, 11-12" skillet over medium heat then add shallot and saute until softened, 2-3 minutes. Add garlic then saute until very fragrant, 1 more minute.
• Add rice then stir to coat in butter and cook while stirring for 1 minute. Add wine then stir slowly and continuously until nearly absorbed by rice - this will happen quickly. Add 1/2 cup (1 ladleful) chicken stock then stir slowly and continuously until nearly absorbed by the rice. Continue adding stock 1/2 cup/1 ladleful at a time, stirring slowly and continuously until it's nearly absorbed by the rice before adding the next addition.
• When there's ~4 additions of stock left, add asparagus then continue to stir and cook. When there's ~2 additions of stock left, add shrimp then continue to stir and cook until rice is tender and shrimp is cooked through. The entire process should take between 35-40 minutes. If you find the rice is completely tender before the last of the stock is added - that's fine! You may not need to add all of it.
• Turn off heat then stir in parmesan cheese, and then add salt and pepper to taste. Serve immediately.

GARLIC SHRIMP AND ASPARAGUS RISOTTO

Steps:

• Pour chicken broth into a pot; bring to a simmer over medium-low heat.
• Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in the hot oil until slightly softened, about 2 minutes. Add Arborio rice; cook, stirring frequently, until coated with oil, about 4 minutes.
• Stir 1/2 cup of the hot chicken broth into the saucepan; cook and stir until the rice has absorbed the broth, about 2 minutes. Repeat this process 4 more times, stirring constantly, until rice is creamy and tender yet firm to the bite, about 15 minutes.
• Stir shrimp and asparagus into the remaining hot broth. Cook until shrimp turns pink, 2 to 3 minutes. Remove broth from heat.
• Stir shrimp and asparagus into the rice; cook for 1 minute. Stir Parmesan cheese and butter into the rice; cook until melted, about 1 minute. Remove rice from heat. Season with salt and pepper. Sprinkle parsley over each serving.

SHRIMP & ASPARAGUS RISOTTO - (THE OLIVE GARDEN) - OFFICIAL

Steps:

• SIMMER: chicken broth on low heat until needed.
• HEAT: oil over medium heat.
• Add onions and cook for 3 minutes, or until translucent.
• Stir in rice and cook for 1 minute, then add white wine.
• Add ½ of broth and stir until completely absorbed.
• Repeat until 4 cups of broth have been added.
• Stir the risotto frequently to prevent sticking.
• ADD: asparagus and shrimp to the remaining broth and cook for about 2 minutes, or until shrimp is pink.
• Remove asaparagus and shrimp from the broth and then add them to the risotto mixture.
• Add ½ cup of the broth at a time until desired creaminess is reached (there may be broth left over).
• Once the broth is absorbed, add butter, parmesan cheese and salt and pepper to taste.
• Garnish with chopped tomatoes and parsley.

SHRIMP RISOTTO WITH ASPARAGUS

Steps:

• Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, 2 to 3 minutes. Add rice and cook, stirring constantly, until lightly toasted, 1 to 2 minutes. Reduce heat to medium-low. Add wine and cook, stirring, until absorbed, about 1 minute. Add ½ cup broth and cook, stirring frequently and letting all the liquid absorb before adding another ½ cup, until the rice begins to soften, about 15 minutes. Stir in asparagus and snap peas. Repeat with the remaining 1 cup broth, ½ cup at a time, until the rice is tender and the vegetables are tender-crisp, about 15 minutes more. Remove from heat. Stir in Parmesan and ¼ teaspoon each salt and pepper.
• Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add shrimp and cook, flipping once, until pink, about 4 minutes. Add garlic, lemon zest and the remaining ¼ teaspoon each salt and pepper and cook, stirring, until fragrant, about 1 minute. Serve the risotto topped with the shrimp.

ASPARAGUS RISOTTO

Steps:

• Snap the woody ends off the asparagus stalks and tip them into a saucepan with the stock. Put on a low heat to very gently simmer. Meanwhile, cut off the tips of the asparagus, add to the stock for exactly 1 min. Scoop out with a slotted spoon and set aside. Finely slice the rest of the stalks into rounds.
• Heat the oil and half the butter in a heavy, wide pan. Cook the onions gently for 5 mins until soft, stirring often. Add the chopped asparagus stalks and cook for 2 mins more. Add the rice and continously stir for a few minutes until it turns semi-transparent and makes a hissing sound.
• Stir in the wine, if using - it will evaporate almost immediately. Reduce the heat to a gentle simmer. Add the stock, a ladleful at a time, stirring between each addition until it is absorbed, about 15 mins.
• Try the rice - it should feel just cooked with a slight bite to it. Stir in the asparagus tips and any last dregs of stock and cook for 1 or 2 mins more. Remove from the heat and top with the remaining butter and most of the parmesan. Season generously, cover and leave for a few minutes to settle.
• Give the risotto a thorough stir to incorporate the butter and cheese and serve straight away with the remaining parmesan for sprinkling over.

ASPARAGUS AND SHRIMP RISOTTO RECIPE

Steps:

• Cut off the bottom 1 to 1 1/2 inches of the asparagus spears. Thinly slice the bottoms and add them to a large saucepan along with the trimmings from the minced onion. Shell the shrimp and add the shells to the saucepan. Cover with at least 5 cups of water or asparagus stock and bring to a boil. Reduce to a simmer and cook at least 30 minutes to make a mild stock.
• Cut away the very tips of the asparagus. Chop the shrimp in one-half-inch pieces and add them to the asparagus tips. Slice the remaining parts of the asparagus in one-fourth-inch rounds.
• Cook the asparagus rounds, 2 tablespoons butter and the onion in a large skillet over medium heat until the onion softens but does not turn color, about 5 minutes.
• Add the rice and cook, stirring constantly, until all the kernels are opaque, about 3 minutes. Add the wine and stir until it evaporates. Ladle approximately 1 1/2 cups of the simmering stock through a strainer into the rice and cook, stirring, until it evaporates. When the bottom of the pan is almost dry, add an additional one-half to three-fourths cup and repeat.
• Keep cooking this way, adding more stock as needed, until the rice begins to swell and become tender. Stir in 1 1/2 teaspoons of salt and the reserved chopped shrimp and asparagus tips, and continue cooking until the rice kernels are swollen and completely tender. Do not cook the mixture dry; the final texture should be somewhat soupy with slightly thickened liquid. This will take about 20 to 25 minutes in all.
• Remove the skillet from the heat and add the remaining tablespoon of butter, the grated Parmigiano-Reggiano and the snipped chives. Vigorously stir these into the risotto. The liquid will thicken even more. Taste and add more salt if necessary. Spoon into hot shallow bowls and serve immediately.

SHRIMP RISOTTO

Steps:

• Bring the stock to a simmer in a medium saucepan; keep at a gentle simmer.
• Meanwhile, heat a wide saucepan or deep skillet over medium heat. Add the olive oil, shallots, and garlic and cook until the shallots have softened, about 2 minutes. Pour in the rice and cook, stirring pretty much constantly, for 2 to 3 minutes, so the rice can drink up the oil. When it's ready for the next step, the rice will make a different sound as you stir it, almost as if you are stirring tiny pebbles.
• Pour in the wine and stir. Season with salt and white pepper and bring to a simmer. Now's the time to start monitoring the heat. You want the liquid at a steady simmer, moving but not bubbling away like a lunatic. Stir often, scraping the bottom of the pan. When most of the wine has been absorbed - when you scrape across the center of the pan, you'll leave a moat - ladle in 1 cup of the shrimp stock. Keep at a simmer, stirring away until the rice drinks up most of this liquid. Continue the process, adding stock by the cupful, until you've added 3 cups of stock.
• Add the shrimp and tomatoes with the last cup of stock and simmer until the rice is al dente and still saucy.
• Divide the risotto among four soup plates. Spoon a ribbon of basil oil around the risotto in each bowl. Serve immediately.

SPRING ASPARAGUS & SHRIMP RISOTTO WITH MEYER LEMON

Steps:

• In a small pot, bring 4 cups water to a simmer with the stock concentrate over medium-low heat. Trim and discard bottom 1 inch of the asparagus, then cut into 1-inch pieces. Halve, peel, and finely chop the onion. Finely mince or grate the garlic. Finely chop the parsley. Zest and halve the Meyer lemon.
• Heat 1 table spoon olive oil in a large pan over the medium heat. Add the onion to the pan and cook, stirring, for 5 minutes, until softened. Add half the garlic and cook for another 30 seconds, until fragrant. Season with salt and pepper.
• Add the Arborio rice to the onion mixture and stir to coat. Hint: If you have some white wine handy, this would be the great time to add a splash! Just let it bubble until nearly evaporated. Otherwise, begin adding the stock to the pan, 1/2 cup at a time, stirring between each addition, until liquid is absorbed. Continue adding stock by the 1/2-cupfull until the rice is tender with some bite to it, about 30 minutes.
• In between additions, heat 1 tablespoon olive oil in another medium pan over medium heat. Add the asparagus and cook, tossing, for about 3 minutes. Add the shrimp and the remaining garlic and cook, tossing, until shrimp is just pink and asparagus is crisp-tender. Season with salt and pepper and set aside.
• When the risotto is al dente, stir in the shrimp, asparagus, 1 tablespoon butter, the lemon zest, half the parsley, and half the Parmesan. Season with salt and pepper and a squeeze of Meyer lemon.
• Sprinkle the risotto with the remaining Parmesan and parsley and enjoy!

RISOTTO WITH ASPARAGUS

Steps:

• Peel the bottom third of the asparagus stalks with a vegetable peeler. Snap each stalk where it breaks naturally; reserve 4 of the peeled bottoms for crostini (below). Thinly slice 6 asparagus bottoms and place the rest of the bottoms in a saucepan with 8 cups water and the thyme to make asparagus broth; bring to a simmer.
• Heat 2 tablespoons butter in a saucepan over medium heat. Add the shallot and cook, stirring, until translucent, about 2 minutes. Add the rice and cook, stirring, until glossy, about 1 minute. Add 1 1/4 teaspoons salt. Pour in the wine and stir until absorbed. Stir in 1/2 cup of the asparagus broth until absorbed (use a ladle to add the broth, keeping the solids in the pan). Continue to add broth in 1/2-cup increments, stirring constantly and allowing the liquid to be absorbed before adding more, about 10 minutes. (You should have about half the broth left.) Stir in the sliced asparagus bottoms and the lemon zest. Add the remaining broth, 1/2 cup at a time, until the rice is just tender, 5 to 8 more minutes.
• Meanwhile, place the asparagus tips in a large skillet, cover with water and season with salt and pepper. Simmer over medium-high heat until just tender, about 5 minutes.
• Add the remaining 2 tablespoons butter, the parmesan and lemon juice to the risotto. Stir in the lettuce, remove from the heat and season with salt. Divide among bowls, top with the robiola and season with pepper. Drizzle the asparagus tips with olive oil and spoon over the risotto.

LEMONY SHRIMP AND RISOTTO

Steps:

• Heat 2 tablespoons of the oil in a heavy large saucepan over medium heat. Add the shrimp and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until the shrimp are just opaque in the center, about 3 minutes. Remove the pan from the heat. Transfer the shrimp and juices to a bowl to cool.
• Add the remaining 3 tablespoons oil to the pan. Add the fennel and onions. Cook until tender, about 4 minutes. Add the garlic and cook until aromatic, 30 seconds. Add the rice. Stir until well coated and translucent in spots, about 2 minutes. Add the wine. Cook until the wine is absorbed, stirring often, about 2 minutes. Add the broth, lemon juice, zest, and the remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Increase the heat and bring to a boil, stirring often. Reduce the heat to medium-low. Simmer until the rice is just tender but still has some bite and the risotto is creamy, stirring often, 13 to 14 minutes.
• Mix in the arugula. Stir until the arugula wilts, about 30 seconds. Add the shrimp. Mix in additional broth if needed, 1/4 cup at a time, until the risotto is creamy.
• Spoon the risotto into 4 shallow soup bowls.

RISOTTO WITH SHRIMP AND ASPARAGUS

Steps:

• Rinse both sorts of asparagus. For white asparagus, peel outer layers and trim tough ends. For green asparagus, peel lower thirds of stalks. In a large pot, boil about 1.5 liters (approximately 6 cups) of water. Season with 1-2 teaspoons of salt, add sugar and lemon juice. Boil white asparagus for about 8 minutes, add green asparagus during the last 4 minutes. Remove and cool. Cut asparagus tips and stalks into 2 cm (approximately 3/4 inch) long pieces.
• Peel and finely chop onion and garlic. Heat 2 tablespoons of oil and sauté. Add rice and saute until translucent. Add wine and cook, stirring, until wine is absorbed. Add some of asparagus water until rice is just covered and cook, stirring frequently, until almost all liquid is absorbed. Continue to add asparagus water in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.
• Meanwhile, rinse tarragon and mint, shake dry and pluck off leaves. Coarsely chop half of herbs. Rinse shrimp and peel, leaving tails intact. With a small knife, devein and rinse again.
• Add asparagus into rice 5 minutes before the of end of cooking.
• Heat remaining oil in a pan and saute shrimp for about 2 minutes on each side. Season with salt, pepper and chili. Add butter, parmesan and chopped herbs into risotto. Season with salt and pepper and transfer to plates. Top with two shrimps per plate and garnish with remaining herbs. Serve.

SHRIMP AND ASPARAGUS RISOTTO

Steps:

• Cook asparagus in large pan filled with about 2 inches of water (asparagus should fit in one layer across bottom of pan), covered, about 5 minutes. Remove asparagus (reserve water) and rinse with cool water to prevent further cooking. Cook shrimp in seperate pan with 1 tablespoon of olive oil, salt and pepper. Shrimp is done when pink all the way through. Remove from heat and set aside. Pour cooking water into large pot and add enough broth to make at least 7-8 cups of liquid. Keep water simmering over low heat, as you'll be adding this to the rice throughout its cooking. In large heavy pot, add 1 tablespoon butter, 2 tablespoons olive oil and minced onion. Cook onion until nearly translucent over medium-high heat. Add rice, stirring quickly. Add 1/2 cups simmering broth and cook, stirring constantly, until water is absorbed. Repeat process till rice is tender, about 20 minutes. Final consistency should be creamy and the rice tender but slightly firm at the center. Turn off heat and stir in asparagus, shrimp, pepper, 2 TB butter and grated Parmigiano-Reggiano. Adjust seasonings if necessary. Serve immediately. Number of Servings: 4

SHRIMP AND ASPARAGUS RISOTTO WITH MEYER LEMON AND PARMESAN

Steps:

• Wash and dry all produce. Bring 4 cups water and stock concentrate to a simmer in a small pot over mediumlow heat. Meanwhile, trim and discard bottom inch from asparagus, then cut stalks into 1-inch pieces. Halve and peel onion. Finely chop one half (save other for another use). Mince garlic. Zest, then halve lemon.
• Heat a drizzle of olive oil in a large pan over medium heat. Add onion and cook, stirring, until soft, about 5 minutes. Add half the garlic and cook, stirring, until fragrant, another 30 seconds.
• While onion cooks, fill a medium bowl with ice water. Lower asparagus into simmering stock. Cook until bright green, about 1 minute. Remove with a slotted spoon (keeping stock over medium-low heat) and transfer to bowl with ice water. Let cool, then drain.
• Add rice to pan with onion. Cook, stirring, until grains are translucent. Add stock ½ cup at a time, stirring after each addition. Allow rice to absorb most of stock before adding more. Continue until grains are al dente and creamy, 25-30 minutes.
• Heat a drizzle of olive oil in a medium pan over medium heat. Pat shrimp dry with a paper towel. Add shrimp, remaining garlic, and asparagus. Cook, tossing, until shrimp are opaque, 3-4 minutes. Season with salt and pepper.
• When risotto is done cooking, stir in shrimp mixture, a pinch of lemon zest, half the Parmesan, and 1 TBSP butter. Season with salt, pepper, and a squeeze of lemon. Divide risotto between plates. Sprinkle with remaining Parmesan and serve.