Lemony Risotto With Asparagus and Shrimp

When life gives you lemons, make this lemony shrimp risotto with asparagus. This easy seafood risotto recipe is easy enough for a weeknight dinner, but it would also make an elegant date night or dinner party main course. And while you can usually find asparagus year-round at some grocery stores, this dish is truly best in spring, when asparagus is at its peak and doesn’t need much cooking to bring out its sweet, verdant flavor. Simmer the asparagus only briefly and then transfer it to an ice bath so that the stalks maintain their vibrant green color and pleasant snap.

Great risotto requires good cooking technique, so you’ll need a little time and a bit of patience here. Add just a half cup of liquid at a time and stir frequently until the rice is soft and creamy. (Looking for a more hands-off approach? Try this oven-baked risotto instead.) Add the shrimp just before the risotto is done cooking so that it just warms through and retains a succulent bite. And be sure to use arborio rice for tender risotto—but if you can’t find it, carnaroli is an excellent substitute.

Editor’s note: This recipe was originally published in the May 2009 issue of ‘Gourmet’ and first appeared online December 31, 2014.