2 T EVOO 1/2 medium onion, finely chopped 2/3 c quick cooking wild rice blend 1/4 dry white wine 2 c low sodium chicken broth 1 pound asparagus, trimmed and cut into 1 inch pieces 8 oz. sugar snap peas, trimmed and halved 1/2 c grated Parmesan 1/2 t salt 1/2 t pepper 1 pound peeled, deveined raw shrimp (apr. 21- 30 shrimp) 2 cloves garlic, minced 1 t lemon zest

Heat 1 T oil in a large saucepan over medium heat. Add onion and cook until soft, 2 to 3 minutes. Add rice and cook until lightly toasted, 1 to 2 minutes. Reduce heat to medium low. Add wine and cook until absorbed, about 1 minute. Add 1/2 c broth and cook, stirring constantly, until absorbed. Add another 1/2 c broth, and stir until the rice begins to soften and broth is absorbed, 15 minutes. Stir in asparagus and peas. Add last cup of broth 1/2 c at a time as before until the rice is tender and vegetables are tender-crisp, about 15 minutes more. Remove from heat. Stir in Parmesan and 1/4 t salt and pepper. Meanwhile, heat remaining T oil in large skillet over medium high heat. Add shrimp and cook, flipping once, until pink, about 4 minutes. Add garlic, lemon zest, and remaining 1/4 t salt and pepper and cook, stirring, until fragrant, about 1 minute. Serve risotto topped with shrimp.