Shrimp & Asparagus Risotto

• 4 cups reduced-sodium chicken broth
• 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 cup dry white wine
• 3/4 pound cooked medium shrimp; peeled, deveined and tail removed (if frozen, thawed)
• 2 tablespoon grated lemon zest (from one lemon)
• 1/2 cup grated parmesan
• 2 tablespoons chopped flat-leaf parsley

1. Bring broth to a simmer in a medium saucepan. 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.
2. Add rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly until absorbed.
3. Stir in 1 cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, 1 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 may be leftover broth mixture.)
4. Stir in asparagus, zest, remaining 2 tablespoons butter, parmesan, parsley, and pepper to taste. Stir in shrimp and cook until just warmed through, 1 to 2 minutes.
5. Thin risotto with some of remaining broth if necessary.

recipe from: Cooking with Chef Pat Good