Simple Risotto with Shrimp, Asparagus and Aged Cheddar

By doodanger

Ingredients

• 1 tbsp. (15ml.) butter
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 1/4 cups (310ml.) arborio rice
• 1/2 cup (125ml.) white wine
• 3 cups (750ml.) sodium reduced chicken broth
• 1/2 tsp. (2ml.) dried thyme
• 1 bay leaf
• 1 1/3 lb.(600g.) large shrimp shelled
• 1 bunch of fresh asparagus (1 lb. - 450g.)cut into 1 inch segments
• 1 1/2 cups (375ml.) aged cheddar, grated

Preparation

Step 1

In a large skillet, melt butter on medium heat and cook onion and garlic for 2 minutes.

Add rice and stir thoroughly to coat the grains with butter.

Deglaze with white wine and reduce by half.


Pour broth into skillet and add herbs. Cover and let simmer 15 minutes.

Add shrimp and asparagus, stir and continue cooking, covered for another 5 -7 minutes. Remove lid, stir and cook another 5 minutes, uncovered, to allow any excess liquid to evaporate.

Remove bay leaf and add cheddar. Season to taste, stir and serve.