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 aside.
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