Lemony Risotto with Asparagus and Shrimp(シリンプリゾット、アスパラガス添え)
日曜の朝、ふと長女の亜希子が帰って来ました。女の子は話し相手になるからいいですよね~今日はエピキュリアスから送られて来た下記レシピを参考にしてリゾットのディナーにしました。 Lemony Risotto with Asparagus and Shrimp Gourmet | May 2009 by Melissa Robertsingredients3 cups reduced-sodium chicken broth2 cups water3/4 pound asparagus, trimmed and cut into 1-inch pieces1 small onion, finely chopped4 tablespoons unsalted butter, divided1 1/4 cups Arborio rice1/4 cup dry white wine3/4 pound medium shrimp, peeled and deveined1 tablespoon grated lemon zest(I used the lemon juice also )1/4 cup grated parmesan(I used 1/2 cup parmesan to make the taste more cheesy and creamy )2 tablespoons chopped flat-leaf parsleypreparation1)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 at a bare simmer, covered.I roasted asparagus with olive oil,salt, pepper and red hot pepper instead of simmering 2)Cook onion in 2 tablespoons butter with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.3)Add rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed.4)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 a thick soup), about 18 minutes. (There will be leftover broth mixture.)5)Stir in shrimp and cook until just cooked through, 2 to 3 minutes. Stir in asparagus, zest, remaining 2 tablespoons butter, parmesan, parsley, and pepper to taste. (Thin risotto with some of remaining broth if necessary.)I omit 2 TBS butter here and added more parmesan. I used 2 tablespoon lemon juice with zest.