Ingredients

• 1/2 cup medium grain rice
• 6 oz.(170g.) shrimp, peeled, cleaned and deveined
• 2 1/2-3 cups vegetable broth
• 1 onion, minced
• 1 garlic clove, minced
• 1 tablespoon Parmigiano-Reggiano cheese, grated
• 1 tablespoon olive oil
• 6 oz.(170g.) asparagus spears, cut into 1” pieces (tough ends discarded)
• Salt and pepper to taste

How to make Shrimp Risotto With Asparagus directions

• 1

  Bring water to boil and reduce heat to medium-low heat. Add the asparagus pieces and cook for 4-5 minutes. Remove the asparagus to a bowl and drain.

• 2

  In a medium saucepan, heat the broth and simmer on low.

• 3

  In a medium skillet, heat olive oil and sauté the onion and garlic until onion becomes tender. Add the rice and stir to coat.

• 4

  Ladle in a 1/2 cup of broth and, stirring constantly, cook until the liquid is absorbed before adding another 1/2 cup. Continue cooking this way until the rice is tender and creamy, about 20 minutes. You might not use all of the broth.

• 5

  Stir in the shrimp and cook until the shrimp is opaque, 3-4 minutes. Mix in the asparagus and cheese and heat through. Season with salt and pepper. Serve immediately.