Shrimp and Asparagus Risotto

1. 1

   Heat the chicken broth in a saucepan over medium heat and keep warm.

2. 2

   In a large heavy pot (I like to use my Dutch oven), heat olive oil and 1 tablespoon butter over medium heat.

3. 3

   Add the onion and saute for about 3 minutes until soft.

4. 4

   Add the Arborio rice, garlic, salt and pepper.

5. 5

   Stir constantly and cook for about 1-2 minutes.

6. 6

   Add the white wine, basil, oregano and paprika and simmer until wine is almost absorbed.

7. 7

   Using a ladle, pour in hot stock 1/2 cup at a time, stirring constantly.

8. 8

   Wait until the liquid is absorbed before adding more stock.

9. 9

   Adjust the heat accordingly to maintain a gentle simmer.

10. 10

    Continue cooking and stirring rice, adding the hot stock 1/2 cup at a time.

11. 11

    This will take about 20-25 minutes.

12. 12

    When you add the last 1/2 cup of broth, add the asparagus and shrimp.

13. 13

    Continue cooking another 5-8 minutes until the shrimp is cooked through.

14. 14

    Remove from the heat and stir in the remaining 2 tablespoons butter, fresh lemon juice and Parmesan cheese.

15. 15

    Transfer to a serving dish and garnish with minced parsley and more Parmesan cheese if desired.

16. 16

    Enjoy!

No additional tips available.