Asparagus Butter Risotto With Shrimp

• 3 Tbs. unsalted butter, at room temperature
• 3/4 lb. asparagus stems peeled, chopped and blanched, tips set aside
• 1/2 cup chopped fresh basil leaves
• 3 garlic cloves, chopped
• 1 leek, well washed and chopped
• 1 cup Arborio rice
• 1/2 cup white wine
• 4 to 4 1/2 cups chicken both or canned low-sodium chicken both
• 16 large shrimp, cleaned, deveined and roughly chopped
• 1 cup freshly grated Parmesan cheese
• 1/2 to 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 4 rosemary sprigs, for garnish

1. To make the asparagus butter:
2. Place 2 Tbs. butter, the asparagus stems, and the basil in a food processor fitted with a steel blade and puree. Set aside.
3. To make the risotto:
4. Place a large, straight-sided, non reactive stainless steel, nonstick, or lined copper saucepan over medium-high heat and, when it is hot, add the remaining 1 Tbs. butter. Add the garlic and leek and cook until they are transparent and soft, about 7 to 10 minutes. Add the rice and stir until it is well coated.
5. Add the wine and cook until it has been absorbed. Add 2 cups chicken broth, 1 cup at a time, stirring with each addition, until all the liquid as been absorbed, about 10 minutes. Add the asparagus tips, shrimp, and remaining 2 cups chicken broth and cook until all the liquid has been absorbed.
6. Add the asparagus butter, Parmesan cheese, salt and pepper, stirring well after each addition, and cook for 1 to 2 minutes. Divide the risotto among 4 shallow bowls and serve immediately, garnished with rosemary sprigs.

unsalted butter, stems, fresh basil, garlic, arborio rice, white wine, chicken both, shrimp, parmesan cheese, kosher salt, black pepper, rosemary sprigs

Taken from www.epicurious.com/recipes/member/views/asparagus-butter-risotto-with-shrimp-1200166 (may not work)