Shrimp Risotto with Asparagus

Ingredients

• 2 tbsp extra-virgin olive oil, divided
• .5 medium onion, finely chopped
• .66 cup quick-cooking wild rice blend (see Tip)
• .25 cup dry white wine
• 2 cup low-sodium chicken broth, divided
• 1 lb asparagus, trimmed and cut into 1-inch pieces
• 8 oz sugar snap peas, trimmed and halved
• .5 cup grated Parmesan cheese
• .5 teaspoon salt, divided
• .5 teaspoon ground pepper, divided
• 1 lb peeled and deveined raw shrimp (21-30 per pound)
• 2 clove garlic, chopped
• 1 tsp grated lemon zest

Instructions

1. Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, 2 to 3 minutes. Add rice and cook, stirring constantly, until lightly toasted, 1 to 2 minutes. Reduce heat to medium-low. Add wine and cook, stirring, until absorbed, about 1 minute. Add ½ cup broth and cook, stirring frequently and letting all the liquid absorb before adding another ½ cup, until the rice begins to soften, about 15 minutes. Stir in asparagus and snap peas. Repeat with the remaining 1 cup broth, ½ cup at a time, until the rice is tender and the vegetables are tender-crisp, about 15 minutes more. Remove from heat. Stir in Parmesan and ¼ teaspoon each salt and pepper.
2. Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add shrimp and cook, flipping once, until pink, about 4 minutes. Add garlic, lemon zest and the remaining ¼ teaspoon each salt and pepper and cook, stirring, until fragrant, about 1 minute. Serve the risotto topped with the shrimp.