Asparagus & Shrimp Risotto
This is a really good early spring recipe, and the shrimp and asparagus pair well. I adapted my recipe from here:http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1873423
You'll need a bit of broth- I used some homemade chicken broth I had leftover from a Costco chicken.
Set up 5 or so cups of broth (or add water if you don't have enough) on the back burner and bring it up to simmering. Basically, you just want to keep it warm for using in the rice.
Heat 1 TB olive oil and 2 TB butter in a large pan. Meanwhile, mince 1/2 a white onion and 3 cloves garlic. Add the garlic & onion and cook until translucent.
Add 1.25 C arborio rice and stir to coat. Don't burn your rice while toasting like I did :P, so watch it closely.
Pour 1/3 C dry white wine and 1 TB lemon juice into the pan carefully, deglaze pan and stir. Once the wine has evaporated, add a scoop of the hot broth and 1/4 tea salt and stir, cover.
Set a timer for 15 minutes. Check the covered rice every couple minutes and add scoops of broth as it absorbs the previous additions. Meanwhile, clean and chop asparagus, peel shrimp.
At the 15 minute timer mark, add about 1 C chopped asparagus and 1-2 C peeled shrimp and stir. Cover pan and let cook 4-6 minutes until shrimp is pink/cooked.
Now add garnishes:
2-4 TB grated hard cheese (parmesan) 1 TB chopped parsley salt & pepper to taste
Serve with extra cheese and parsley.