Shrimp and Asparagus Risotto

By slane2

Ingredients

• 4 cups Chicken Broth
• 1 pound Aspargus, In 1.5 Inch Sections
• 1 Tablespoon Olive Oil
• 1 cup Chopped Onion
• 1 cup Arborio Rice
• 1/4 cups Dry Vermouth
• 1/2 pounds Peeled And Deveined Medium Shrimp
• 1/4 teaspoons Salt
• 1/8 teaspoons Black Pepper
• 1/2 teaspoons Fresh Lemon Juice
• 1/2 cups Grated Parmesan Cheese

Preparation

Step 1

1. Bring chicken broth to a simmer in a saucepan and keep warm on low heat.

2. Heat olive oil in a large nonstick skillet over medium-high heat. Add onion and saute until tender.

3. Add rice and cook for 3 minutes, stirring constantly.

4. Add 1 cup broth, stir frequently, cooking until almost all broth is absorbed.

5. Stir in half cup broth and vermouth, stirring until almost all liquid is absorbed.

6. Continue adding broth, 1/2 cup at a time, stirring frequently.

7. With the last 1/2 cup of broth, add asparagus and shrimp to cook until broth is absorbed.

8. Stir in remaining ingredients.