Lemony Risotto with Asparagus and Shrimp

Ingredients

• 1.3 cups arborio rice 
• 0.8 pound asparagus trimmed cut into 1-inch pieces
• 0.3 cup wine dry white
• 2 tablespoons flat parsley chopped
• 1 tablespoon lemon zest grated
• 3 cups chicken broth reduced-sodium
• 1 small onion finely chopped
• 0.3 cup parmesan grated
• 0.8 pound shrimp deveined peeled
• 4 tablespoons butter unsalted divided
• 2 cups water 

Equipment

• sauce pan
• slotted spoon

Directions

1. Bring broth and water to a simmer in a medium saucepan.
2. Add asparagus and simmer, uncovered, until just tender, about 4 minutes.
3. Transfer asparagus with a slotted spoon to an ice bath to stop cooking, then drain. Keep broth at a bare simmer, covered.
4. 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.
5. Add rice and cook, stirring constantly, 1 minute.
6. Add wine and simmer, stirring constantly, until absorbed.
7. 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.)
8. Stir in shrimp and cook until just cooked through, 2 to 3 minutes.
9. Stir in asparagus, zest, remaining 2 tablespoons butter, parmesan, parsley, and pepper to taste. (Thin risotto with some of remaining broth if necessary.)