One of the perks about the Westfield Farmer's Market is that the information table not only has everything you need to know about the region, it also provides recipes for the produce that you can purchase in season.
I am reprinting here the recipe that was featured this past weekend which inspired me to purchase the beautiful asparagus I found. It's genius marketing really.
Lemony Risotto with Asparagus and Shrimp
3 cups reduced sodium chicken or vegetable broth
2 cups water
3/4 lb. asparagus, cut into 1-inch pieces
1 small onion finely chopped
4 Tbl. butter
1 1/4 cups Arborio rice
1/4 cup dry white wine
3/4 lb. medium shrimp, peeled and deveined
1 Tbl. lemon zest
1/4 cup grated Parmesan cheese
2 Tbl. parsley, chopped
fresh ground pepper
Bring broth and water to a boil in a medium saucepan.
Add asparagus and simmer, uncovered, until tender and transfer to ice bath.
Saute onion in butter until softened. Add rice and cook, stirring for about 1 minute.
Add wine and simmer, stirring until absorbed. Stir in 1/2 cup broth and stir until absorbed. Continue adding broth 1/2 cup at a time. Add until desired consistency...it should have consistency of thick soup. Stir in shrimp and cook for 2 to 30 minutes. Stir in asparagus, zest, remaining butter, Parmesan, parsley and pepper to taste.
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