Ingredients

• 1 cup asparagus, trimmed and cut into 2 lengths
• 4 cups low-sodium chicken broth
• Salt to taste
• Freshly ground black pepper
• 2 teaspoons olive oil
• 1/3 cup diced onions
• 1 pound medium shrimp, peeled and deveined
• 1 clove garlic, minced
• ¼ teaspoon finely grated lemon zest
• 1 cup Arborio rice
• ¼ cup freshly grated Parmesan cheese

1. Cook the asparagus in a pot of well-salted boiling water until it is crisp-tender, about 3 minutes. Drain. Transfer the asparagus to a bowl of ice water. When the asparagus is cool, drain and refrigerate. (This can be done ahead and stored in the refrigerator for 1 day).

2. Heat the chicken broth in a saucepan, season well with salt and pepper, and keep hot over low heat.

3. Heat the olive oil over medium heat in a separate medium-size pot. Add the onion, season lightly with salt and pepper, and cook until it turns translucent, about 5 minutes.

4. Turn the heat to high, add the shrimp, garlic, and lemon zest, and season with salt and pepper. Cook the shrimp until they are just opaque, about 2 minutes. Transfer the shrimp to a plate and set aside.

5. Add the rice to the onions in the pot, stir, and turn the heat to low. Add about 1 cup of the hot broth to the rice mixture and stir slowly until the broth is absorbed. Continue to add the broth 1 cup at a time, stirring slowly, letting the rice absorb the broth before adding more.

6. The risotto is cooked when it is creamy on the outside and slightly firm (al dente) in the center, about 20 to 25 minutes total. Stir in the shrimp, half of the Parmesan cheese, and half of the asparagus. Season with salt and pepper to taste. If the risotto is too thick, add a little more broth until it becomes creamy.

7. Divide the risotto into warm serving dishes and sprinkle with the remaining cheese and asparagus.

Ellen Haas is the author of Great Adventures in Food, AFresh Market Cookbook. For more information visit: www.FoodFit.com.