Shrimp & Asparagus Risotto - (The Olive Garden) - Official

• 18 shrimp, shelled and deveined
• 8 cups chicken broth
• 2 tablespoons extra virgin olive oil (colaviata or or your choice)
• 1/2 cup dry white wine
• 1/2 cup butter
• 1 1/2 cups parmesan cheese
• salt & pepper
• 1/2 lb asparagus spear, fresh stemmed and cut into 1-inch pieces
• 1 cup tomatoes, chopped
• 1/2 cup yellow onion
• 2 cups arborio rice
• fresh parsley, chopped

1. SIMMER: chicken broth on low heat until needed.
2. HEAT: oil over medium heat.
3. Add onions and cook for 3 minutes, or until translucent.
4. Stir in rice and cook for 1 minute, then add white wine.
5. Add 1/2 of broth and stir until completely absorbed.
6. Repeat until 4 cups of broth have been added.
7. Stir the risotto frequently to prevent sticking.
8. ADD: asparagus and shrimp to the remaining broth and cook for about 2 minutes, or until shrimp is pink.
9. Remove asaparagus and shrimp from the broth and then add them to the risotto mixture.
10. Add 1/2 cup of the broth at a time until desired creaminess is reached (there may be broth left over).
11. Once the broth is absorbed, add butter, parmesan cheese and salt and pepper to taste.
12. Garnish with chopped tomatoes and parsley.

shrimp, chicken broth, extra virgin olive oil, white wine, butter, parmesan cheese, salt, spear, tomatoes, yellow onion, arborio rice, fresh parsley

Taken from www.food.com/recipe/shrimp-asparagus-risotto-the-olive-garden-official-239052 (may not work)