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    Shrimp and Asparagus Risotto

    Source of Recipe


    Posted by Mona M. at Mimi's and R T


    List of Ingredients


    • 1/2 c. minced onion
    • 1 Tbsp. olive oil
    • 3 Tbsp. butter or margarine
    • 2 c. uncooked arborio rice
    • 1 lb. fresh asparagus, cut into 2-inch pieces
    • Salt and pepper, to taste
    • 6 c. chicken broth
    • 1 1/2 lbs. large shrimp, peeled and deveined
    • Paprika, chopped fresh basil and oregano, to taste
    • 4 cloves garlic, chopped
    • 1/2 tsp. white wine vinegar
    • 1/4 c. butter or margarine
    • Juice of 1/2 lemon
    • 1/2 c. grated Parmesan cheese
    • 2 Tbsp. chopped parsley, if desired


    Instructions


    1. Saute the onions in the olive oil and 3 Tbsp. butter in a saucepan. Add the rice, asparagus, salt and pepper. Saute for 3 minutes.

    2. Add the chicken broth, 1/2 cup at a time, stirring constantly. Cook for 25 minutes or until the liquid has been absorbed and the rice is tender.

    3. Saute the shrimp in a nonstick skillet for 6 to 8 minutes or until pink. Sprinkle with paprika, basil, oregano, salt and pepper. Add the garlic, vinegar and 1/4 c. butter. Cook for 2 to 3 minutes or until heated through. Stir in the lemon juice.

    4. Add to the rice mixture. Stir in the cheese. Spoon onto a serving platter and sprinkle with parsley, if desired.

    5. Serves 6.



 

 

 


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