Shrimp and Asparagus Risotto

Ingredients

• 4 cups (1 L) no sodium added chicken broth
• 1 lb peeled and deveined shrimp, frozen and thawed or fresh
• 1 tbsp unsalted butter
• 1 tbsp (15 mL) canola oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 cup Arborio rice, uncooked
• ½ cup (125 mL) dry white wine
• 1 lb (454 g) asparagus, woody ends trimmed and cut into 1-inch (2.5 cm) pieces
• ¼ cup goat cheese
• 2 tbsp fresh Parmesan cheese, grated
• ¼ cup fresh basil, chopped
• ½ tsp black pepper
• 1 lemon, zest and juice

Directions

• Bring the broth to a simmer in a medium pot.
• Add the shrimp; cover and simmer over medium heat until just cooked, about 2 minutes. Transfer the shrimp to a plate to cool.
• Cover the broth and keep it at a gentle simmer.
• Heat butter and oil in a medium skillet over medium heat.
• Add the onion and cook approximately 4 minutes or until softened.
• Add the garlic and cook for 1 minute more.
• Stir in rice and cook for a couple minutes to toast the rice.
• Pour in the wine and simmer until almost evaporated, approximately 3 minutes.
• Add the asparagus and 1 cup of the broth and cook, stirring constantly, until it is absorbed.
• Continue to add the broth, 1 cup at a time, stirring constantly until it is absorbed. The risotto is done when the rice is tender but still slightly firm and creamy, approximately 25 minutes total.
• Once the rice is cooked, stir in the goat cheese and shrimp.
• Remove the risotto from the heat and stir in the Parmesan, basil, black pepper, lemon zest and lemon juice.