Risotto with Shrimp, Asparagus and Pancetta

adapted by Jeanne Milligan

serves 2 as a main course or 3 as a first course

1/2 pound thin young asparagus, woody ends snapped off
2 tablespoons olive oil
1/3 cup finely chopped onion
1/2 cup Arborio rice
1/4 cup dry white wine
2 cups low-sodium chicken stock, heated
1/2 pound small shrimp, peeled and de-veined
2 ounces thinly sliced pancetta, finely chopped
2 tablespoons heavy cream
1 tablespoon finely chopped fresh tarragon or 1 teaspoon dried
salt and freshly ground black pepper

Fill a large deep skillet with salted water and bring to a boil. Add asparagus and cook until just tender; drain, shock under cold water and drain again. Cut crosswise into 3/4-inch pieces, wrap in paper towels and set aside. Reserve four tips for final garnish.

Heat olive oil in a large skillet over medium heat. Add onions and sauté until golden. Stir in rice, turning to coat the grains with oil and continue cooking until rice begins to turn opaque, 1 to 2 minutes. Pour in wine and cook until liquid almost evaporates, stirring constantly.

Begin adding simmering stock to rice, a half cupful at a time, constantly stirring and waiting until liquid is absorbed before adding more. Cook until rice is al dente, about 20 to 25 minutes.

Before adding the last cupful of stock, stir in shrimp and pancetta. Cook until shrimp turn pink. Once shrimp are cooked, stir in reserved asparagus, cook 1 to 2 more minutes, then stir in cream and tarragon. Season to taste with salt and pepper. Serve at once on heated plates.