Serves / Makes: 6 for the main dish or 8 as a starter

Prep-Time: 12 minutes

Cook-Time: 45 minutes

Bring the chicken stock to a simmer in a medium size saucepan, and keep on a low heat until needed. Heat the oil over a medium heat add the onions and cook for 3 minutes, or until transparent.

Stir in the rice and cook for 1 minute, then add the white wine, add half of the chicken stock and stir until completely absorbed. Repeat until 4 cups of the stock has been added; stir the risotto frequently to prevent sticking.

Add the asparagus, lemon zest, and shrimp to the remaining broth and cook for about 2 minutes, or until shrimp is pink, remove the asparagus and shrimp from the broth and then add them to the risotto mixture.

Add half a cup of the stock at a time until the desired creaminess is reached, there may be some stock left over, it doesn?t matter!

Once the stock is absorbed, add the butter, parmesan cheese, salt, and pepper to taste.

Garnish with chopped tomatoes and parsley.