- 30 min
Begin the risotto
Chop the onion and garlic. In a pan over medium high heat, sweat the onion and garlic for 2 minutes in 1/2 the butter. Add the rice and stir well. Add the wine and let evaporate, about 5 minutes. Add salt and pepper.
Continue the risotto
Dissolve the broth cube in boiling water.
Add a ladle of broth, stirring until fully absorbed into the rice. Repeat process, stirring constantly until rice is cooked, about 18-20 minutes. Towards the end, if the rice is not yet completely cooked and there isn't any broth left, add some water.
Prepare the ingredients
Chop most of the asparagus. Peel the remaining asparagus lengthwise and place in a bowl. Zest the lemon, then press its juice. Add the olive oil, lemon juice, salt and pepper to the bowl of peeled asparagus. Reserve.
Cook the shrimp
Peel the shrimp. When the risotto is nearly done, cook the shrimp in an oiled pan over medium-high heat.
Finish the risotto
Add the chopped asparagus and cooked shrimp to the risotto.
Add the lemon zest and mix well.
Garnish and serve
Let the risotto stand 2 min off of the heat. Add the remaining butter and stir well.
Season with salt and pepper to taste.
Garnish with parmesan cheese and the asparagus salad.