Although risottos are often associated with colder weather this recipe is bursting with spring flavors and colors: in-season asparagus, fresh dill and lemony shrimp. I call it the cheater’s risotto since, unlike stove-top risottos that require non stop stirring, this recipe is done start to finish in the microwave with just a couple of quick stirrings. I have made it dozens of times and it is always delicious and foolproof. Give it a whirl and see for yourself.
ASPARAGUS AND SHRIMP RISOTTO
2 T butter
1 onion, finely chopped
1 1/2 c Arborio rice
8 oz of chicken stock
3 1/2 c water
1/2 c white wine
1/2 lb asparagus, sliced 1/2″ thick
1 yellow bell pepper, diced
1/2 lb cooked, shell and tail off, large shrimp
1/4 c fresh dill, chopped finely
zest of a lemon
1 c of freshly grated parmesan or pecorino cheese
salt and pepper to taste
In a 12 cup-microwave-safe-dish, microwave butter on high for 1 minute. Stir in onion. Cover with plastic cling wrap and microwave for 2 minutes. Be careful uncovering aafter each step as content will be steamy hot. Stir in rice, coat with butter and microwave for 2 minutes, covered. Stir in broth, water and wine. Cover and microwave for 20 minutes, stirring once. Add asparagus and peppers and cook covered for 10 minutes. Stir in dill, shrimp and lemon zest and cheese. Let stand, covered, for 5 minutes. Add salt and pepper to taste. Enjoy!