Asparagus and Shrimp Risotto

Ingredients:

• 2 teaspoons extra-virgin olive oil
• 1 teaspoon chopped shallot
• 2 ½ ounces cooked asparagus, cut in one-inch pieces
• 5 ounces risotto rice
• 1 cup dry white wine
• 2 ½ ounces cooked shrimp
• 4 cups chicken stock
• ½ cup parmesan cheese
• 1 ½ teaspoons chopped parsley

• Directions:

• Heat oil in a medium saucepan over medium heat.
• Add shallots and cook 2 minutes, stirring occasionally. Add asparagus and cook another minute.
• Add risotto and cook 2 minutes, stirring. Add wine to saucepan; continue to cook until almost all of the liquid has been absorbed, stirring

  Ingredients:

  2 teaspoons extra-virgin olive oil
  1 teaspoon chopped shallot
  2 ½ ounces cooked asparagus, cut in one-inch pieces
  5 ounces risotto rice
  1 cup dry white wine
  2 ½ ounces cooked shrimp
  4 cups chicken stock
  ½ cup parmesan cheese
  1 ½ teaspoons chopped parsley

  Directions:

• Heat oil in a medium saucepan over medium heat.
• Add shallots and cook 2 minutes, stirring occasionally. Add asparagus and cook another minute.
• Add risotto and cook 2 minutes, stirring. Add wine to saucepan; continue to cook until almost all of the liquid has been absorbed, stirring to prevent sticking.
• Gradually add chicken stock, about ¼ cup at a time, stirring constantly until liquid has been absorbed. Continue adding stock and cooking down until all stock has been added.
• When risotto has absorbed all the stock, add the shrimp and stir gently for 2 minutes.
• Add parmesan cheese and parsley, stir to incorporate, and serve.
• Because the risotto contains grain, protein, and vegetable all in one, it takes very little else to complete this meal; perhaps garlic bread or a side salad. Choose either a dry white wine or a red wine, as either can complement the flavors in this risotto. Great choices include Pinot Blanc or Pouilly Fume.
• to prevent sticking.
• Gradually add chicken stock, about ¼ cup at a time, stirring constantly until liquid has been absorbed. Continue adding stock and cooking down until all stock has been added.
• When risotto has absorbed all the stock, add the shrimp and stir gently for 2 minutes.
• Add parmesan cheese and parsley, stir to incorporate, and serve.
• Because the risotto contains grain, protein, and vegetable all in one, it takes very little else to complete this meal; perhaps garlic bread or a side salad. Choose either a dry white wine or a red wine, as either can complement the flavors in this risotto. Great choices include Pinot Blanc or Pouilly Fume.