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18 shrimp, shelled and deveined
8 cups chicken broth
2 tablespoons extra virgin olive oil ( colaviata or or your choice)
½ cup dry white wine
½ cup butter
1 ½ cups parmesan cheese
salt & pepper
½ lb asparagus spears, fresh stemmed and cut into 1-inch pieces
1 cup tomatoes, chopped
½ cup yellow onions and garlic
2 cups arborio rice
fresh parsley, chopped
SIMMER: chicken broth on low heat until needed.
HEAT: oil over medium heat.
Add onions and garlic and cook for 3 minutes, or until translucent.
Stir in rice and cook for 1 minute, then add white wine.
Add ½ of broth and stir until completely absorbed.
Repeat until 4 cups of broth have been added.
Stir the risotto frequently to prevent sticking.
ADD: asparagus and shrimp to the remaining broth and cook for about 2 minutes, or until shrimp is pink.
Remove asaparagus and shrimp from the broth and then add them to the risotto mixture.
Add ½ cup of the broth at a time until desired creaminess is reached (there may be broth left over).
Once the broth is absorbed, add butter, parmesan cheese and salt and pepper to taste.
Garnish with tomatoes and parsley.
6 servings
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1st Keep
 Michask
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