It is finally starting to be a bit Spring-like around here! The weather is still a bit up and down, which is to be expected, but a bit more up than down (at least temperature-wise) right now. Plants are beginning to send up shoots and the trees are starting to send out their leaf and flower buds. I am thankful soo for Spring after the seemingly very long Winter!

Typically, risotto is thought of as a Winter comfort food, but when fresh Spring produce is added to it, it makes a great dish for Spring. This version adds shrimp and fresh asparagus to the creamy base of rice. Asparagus is available year round, but it is at its finest in Spring, when it does not have to travel so far to grace our table. Saffron and lemon zest boost the fresh flavors of the shrimp and asparagus.

Shrimp & Asparagus Risotto (adapted from foodandwine.com)  Total Time Required: 1 hour,  10 minutes, Yield: 6 servings

Ingredients:

• 1 pound asparagus, trimmed
• 3/4 pound medium shrimp, shelled and deveined
• salt & pepper
• 2 tablespoons extra-virgin olive oil, divided
• 6 cups vegetable stock
• 6 tablespoons unsalted butter
• 1 small onion, minced
• 3 cloves garlic, crushed or minced
• 12 ounces carnaroli rice
• 1 cup dry white wine
• pinch of saffron threads
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• zest of 1 lemon
• additional grated Parmigiano-Reggiano cheese for serving

Directions:

Preheat the oven to 425ºF. Snap the tough ends off the asparagus and cut it into 1″ pieces. Toss it with 1 tablespoon of the olive oil and season it with some salt.

Roast the asparagus in the preheated oven for 15 minutes. Set the asparagus aside when it is done.

Season the shrimp with salt and pepper. In a skillet, heat the remaining oil. Add the shrimp and garlic to the Dutch oven and cook them over moderately high heat, turning, until the shrimp is just white throughout, about 3 minutes. Transfer the shrimp to a plate.

In a saucepan, bring the stock to a boil. Cover it and keep it warm.

In a Dutch oven or large saucepan, melt 4 tablespoons of the butter. Add the onion and cook over moderate heat, stirring, until softened, about 5 minutes.

Add the rice and cook, stirring, for 2 minutes.

Add the wine and simmer until it is almost evaporated. Add enough warm stock to just cover the rice and cook, stirring, until the stock has been absorbed. Stir in the saffron and continue stirring in stock, 1/2 cup at a time, until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a creamy sauce, about 25 minutes. Stir in the cheese and remaining 2 tablespoons of butter.

Fold in the asparagus, shrimp, and lemon zest.

Season with salt and pepper, to taste. Serve immediately with additional cheese, if desired.

So fresh and Spring-like!  ~Linda

Shrimp & Asparagus Risotto (adapted from foodandwine.com)  Total Time Required: 1 hour,  10 minutes, Yield: 6 servings

Ingredients:

• 1 pound asparagus, trimmed
• 3/4 pound medium shrimp, shelled and deveined
• salt & pepper
• 2 tablespoons extra-virgin olive oil, divided
• 6 cups vegetable stock
• 6 tablespoons unsalted butter
• 1 small onion, minced
• 3 cloves garlic, crushed or minced
• 12 ounces carnaroli rice
• 1 cup dry white wine
• pinch of saffron threads
• 1/4 cup freshly grated Parmigiano-Reggiano cheese
• zest of 1 lemon
• additional grated Parmigiano-Reggiano cheese for serving

Directions:

Preheat the oven to 425ºF. Snap the tough ends off the asparagus and cut it into 1″ pieces. Toss it with 1 tablespoon of the olive oil and season it with some salt. Roast the asparagus in the preheated oven for 15 minutes. Set the asparagus aside when it is done.

Season the shrimp with salt and pepper. In a skillet, heat the remaining oil. Add the shrimp and garlic to the Dutch oven and cook them over moderately high heat, turning, until the shrimp is just white throughout, about 3 minutes. Transfer the shrimp mixture to a plate.

In a saucepan, bring the stock to a boil. Cover it and keep it warm.

In a Dutch oven or large saucepan, melt 4 tablespoons of the butter. Add the onion and cook over moderate heat, stirring, until softened, about 5 minutes. Add the rice and cook, stirring, for 2 minutes. Add the wine and simmer until it is almost evaporated. Add enough warm stock to just cover the rice and cook, stirring, until the stock has been absorbed. Stir in the saffron and continue stirring in stock, 1/2 cup at a time, until it is nearly absorbed between additions. The risotto is done when the rice is al dente and suspended in a creamy sauce, about 25 minutes. Stir in the cheese and remaining 2 tablespoons of butter. Fold in the asparagus, shrimp, and lemon zest. Season with salt and pepper, to taste. Serve immediately.