Shrimp and Asparagus Risotto

By Mego_525

Ingredients

• 18 large shrimp, peeled ad deveined
• 8 C. chicken broth
• 2 Tbsp. Extra Virgin Olive Oil
• 1/2 C. dry white wine
• 1/2 C. butter
• 1 1/2 C. parmesan cheese
• sat and pepper to taste
• 1/2 lb. fresh asparagus, stemmed and cut into 1 inch pieces
• 1 C. tomatoes, chopped
• 1/2 C. yellow onion, chopped
• 2 C. carnaroli and arborio rice
• fresh parsley, chopped

Preparation

Step 1

Simmer chicken broth on low heat until needed. Heat oil over medium heat. Add onions and cook 3 minutes, or until translucent. Stir in rice and cook for 1 minute, then add white wine. Add 1/2 cup of broth and stir until completely absorbed. Repeat until 4 cups of broth have been added. Stir the risotto frequently to prevent sticking. Add asparagus and shrimp to the remaining broth and cook for about 2 minutes, or until shrimp are pink. Remove asparagus and shrimp from the broth and add them to the risotto mixture. Add 1/2 cup of broth at a time until desired creaminess is reached (there may be broth left over). Once the broth is absorbed, add butter, parmesan cheese and salt and salt and pepper to taste. Garnish with chopped tomatoes and parsley.