Lemony Risotto with Asparagus

We had this for dinner last night- I expected it to be okay but it was fantastic. Quick, light and summery. The recipe also recommends adding 3/4 lb. of shrimp if you'd like (per the photo).

* 3 cups reduced-sodium chicken broth
* 2 cups water
* 3/4 pound asparagus, trimmed and cut into 1-inch pieces
* 1 small onion, finely chopped
* 4 tablespoons unsalted butter, divided
* 1 1/4 cups Arborio rice
* 1/4 cup white wine (or reduced sodium chicken broth)
* 1 tablespoon grated lemon zest
* 1/4 cup grated Parmesan
* 2 tablespoons chopped flat-leaf parsley


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.

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.

Add rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed.

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.)

Stir in asparagus, zest, remaining 2 tablespoons butter, Parmesan, parsley, and pepper to taste. (Thin risotto with some of remaining broth if necessary.)

http://www.epicurious.com/recipes/food/views/Lemony-Risotto-with-Asparagus-and-Shrimp-352773