Ingredients

• 3 cups chicken broth
• 3/4 lb asparagus, trimmed, cut into 1” pieces
• 1 small onion, finely chopped
• 2 garlic cloves, chopped
• 4 tbsp unsalted butter, divided
• 1 1/4 cups Arborio rice
• 1/4 cup dry white wine
• 3/4 lb prawns, peeled & deveined
• 1 tbsp lemon zest, grated
• 1/4 cup Parmigiano-Reggiano, grated
• 2 tbsp flat-leaf parsley, chopped salt & pepper

Directions

1. Bring water to a simmer in a saucepan. Add asparagus and simmer uncovered until just tender, about 4 minutes. Transfer asparagus to an ice bath to stop cooking, then drain.
2. Bring chicken broth to a simmer in another saucepan.
3. Cook onion in 2 tablespoons butter in a large saucepan over medium heat, add garlic after 3 minutes, and stir until both are softened.
4. Add rice and stir, 1 minute. Add wine and simmer, stirring until absorbed. Stir in ½ cup broth mixture and briskly simmer, stirring until absorbed. Continue adding broth, ½ cup at a time, stirring and letting it absorb before adding more, until rice is creamy but still al dente, about 18 minutes.
5. Stir in prawns and cook until just cooked through, 2-3 minutes. Add asparagus, lemon zest, remaining butter, parmesan, parsley, salt and pepper to taste.