Email to Judy Garcia      

Recipe Categories: jgarcia's HOME PAGEALLRECIPES APPETIZERS BREAD BREAKFAST CAKESandPIES CANDY CANNINGandPRESERVING CASSEROLES COOKIES COPYCAT CROCKPOT DESSERTS DIPS DOGFOOD EGGS ETHNIC FISHandSEAFOOD FROSTING FRUIT ICECREAM MAINDISHES MARINADES MEATS MIXES MUFFINS NAMEBRANDRECIPES PASTA PASTRIES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SCONES SIDEDISHES SNACKS SOUPSandSTEWS SPICESANDRUBS VEGETABLES

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.