Lemon and Asparagus Risotto with Shrimp

Serves: 4

1 Pound of Raw, Shelled Shrimp

1.5 Cups Of Arborio Rice

1 Bunch of Asparagus, Snapped into 1 Inch Pieces

1/2 Vidalia Onion, Finely Chopped

6 Green Onion, White Bottoms and Green Tops Thinly Sliced and Separated

1 Long Celery Stick, Finely Chopped

4 Cups of Vegetable Sorkc

1 Cup of White Cooking Wine

1 Large Lemon, Zested and Juiced

1/2 Tablespoon of Garlic Powder

2 Tablespoons of Salted Butter

1/2 Cup of Grated Parmesan Cheese

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Heat the stock in a pot to a boil, then turn down the heat to medium. Heat a pan over medium heat. Melt the butter in the pan and add the vidalia, green onion bottoms and celery, seasoning with the half the garlic powder, salt and pepper. Cook until lightly browned and fragrant. Add the rice and stir to combine. Let the rice toast for a minute or so, then add in the wine. Let the wine evaporate almost completely and turn the heat to low. Slowly ladle in the warm stock and stir occasionally.

When most of the stock is gone add asparagus and pour most of the remaining stock in, seasoning with salt and pepper again. Turn the heat down and let it cook until the asparagus and rice are almost cooked through. Meanwhile, season the raw shrimp with the remaining garlic powder, salt, and pepper.

Stir in lemon zest, juice, and the shrimp. Stir until most of the moisture is absorbed and the shrimp are pink and cooked through. Remove from heat and fold in the parmesan. Serve and top with the green onion tops.

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