Shrimp And Spring Herb Orzo Risotto

• 1 lb.targe Shrimp, peeled, save shells for broth
• 1/2 lb.trzo
• 1/2 lb.tresh Asparagus, cut into 1" lengths
• 2 cupsthrimp Stock
• 2 Tbsptlive Oil
• 2 Tbspthallots, minced
• 1/4 cup White Wine
• 2 Tbsp Fresh Tarragon, chopped
• 1 Tbsptresh Chives, chopped
• 2 Tbsptresh Italian Parsley, chopped
• 1 temon, zested
• 1/4 cuptoat Cheese, crumbled
• Salt, to taste
• Pepper, to taste

1. 1.toil orzo in a 4 quart pot in salted water for 4 minutes. Drain in collander and cool under cold water and set aside.
2. 2.tdd shrimp shells to 3 cups water and bring to a boil. Reduce heat and simmer for 10 minutes. Strain and reserve broth.
3. 3.tn a 3 quart saute pan on medium heat add olive oil and shallots cooking lightly until translucent, approximately two minutes.
4. 4.ttir in orzo.
5. 5.tncrease heat to medium high.
6. 6.tdd white wine and reduce down for one minute.
7. 7.tdd half of shrimp broth and stir.
8. 8.tdd asparagus and continue stirring for two minutes.
9. 9.tdd in shrimp and continue to stir.
10. 10.tdd remaining shrimp broth and continue stirring until most of liquid is absorbed and orzo is tender.
11. 11.temove from heat and add in fresh herbs and lemon zest.
12. 12.telt in crumbled goat cheese.
13. 13.teason to taste with salt and pepper.
14. 14.tarnish with sprigs of tarragon and parsley, and serve.

shrimp, lengths, shrimp, olive oil, shallots, white wine, fresh tarragon, chives, italian parsley, lemon, cheese, salt, pepper

Taken from www.epicurious.com/recipes/member/views/shrimp-and-spring-herb-orzo-risotto-1200604 (may not work)