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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.