Asparagus and Shrimp Risotto - Instructions
Makes 6 servings
1. In a medium-sized saucepan over medium heat, warm the vegetable or chicken broth to a simmer. Set
2. Using a large saucepan on medium to medium-high, heat olive oil. Add the asparagus and stir
frequently until a little crispy. Remove the asparagus and place in a bowl.
3. Using the same large saucepan, melt the butter over medium heat. Add in the diced onion and stir on
medium heat until onions are translucent and soft. Add mushrooms and cook until softened, 3 to 5
minutes. Add in the rice and, stirring constantly, cook for 2 to 3 minutes. Rice should be lightly
coated with butter. Pour in the wine and stir constantly until the rice almost completely absorbs the
4. Add one ladle or 1/2 cup of hot broth and stir constantly until the rice absorbs all the liquid.
Repeat until you have added 3 cups of broth. Taste the risotto. When done, the rice should be al