Simple Shrimp and Asparagus Risotto

• Gluten free

• Seafood

  • 10 Shrimp, jumbo

• Produce

  • 1/2 cup Asparagus
  • 2 tbsp Onion or shallot

• Canned Goods

  • 2 1/2 cups Chicken broth

• Pasta & Grains

  • 3/4 cups Arborio rice

• Baking & Spices

  • 1 Salt & pepper

• Dairy

  • 1 tbsp Butter
  • 1/3 cup Parmesan cheese

• Beer, Wine & Liquor

  • 1/4 cup White wine, dry

Found on iowagirleats.com

Description

Ingredients

• 2-1/2 cups chicken broth (may not need all)
• 1 Tablespoon butter
• 2 Tablespoons minced onion or shallot
• 3/4 cups arborio rice
• 1/4 cup dry white wine (I used pinot grigio)
• 1/2 cup chopped asparagus
• 10 jumbo shrimp, peeled & deveined
• 1/3 cup freshly grated parmesan cheese
• salt & pepper

Directions

• Bring chicken broth to a boil in a small saucepan. Reduce heat to low and keep hot. In a medium-sized saucepan, melt butter over medium heat then add onion and saute until translucent, about 3 minutes. Add rice then stir to coat in butter. Add wine then stir until nearly absorbed by rice. Add 1/2 cup chicken broth to pan and stir continuously until broth is absorbed. Continue adding broth, 1/2 cup at a time, stirring until nearly absorbed before adding more. When theres about 3 additions of broth left, add asparagus pieces and continue stirring. When theres 2 additions of broth left, add shrimp and continue stirring. Taste rice and determine if you will need to use all 2-1/2 cups broth to get the rice to a chewy-tender consistency. To finish, stir in parmesan cheese then add pepper and salt to taste.