When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. There’s the slight edge of fancy, as risotto is something many of us eat at restaurants but not at home.And yet it’s so comforting — a simple homestyle dish, really. Set aside for 30 minutes. This creamy risotto, spiked with salty Parmesan and topped with sweet, juicy roasted shrimp, has a lot going for it. Scoop the morels from the water with a slotted spoon, reserving the liquid. Place the dried morels in a bowl and pour 2 cups boiling water over them.