Shrimp Risotto With Asparagus

• For Risotto
• 1 1/2 lb lg shrimp in shell
• 1LB Arborio rice
• 3-4 Shallots - diced
• 1lb Asparagus - cut on bias 1/2 in
• 1/2 fresh red bell pepper - diced
• Olive oil
• salt & pepper to tast
• FOr broth
• 2qt water
• Fresh Shrimp shells
• Onion
• Bay leaf
• THyme
• Cayenne pepper flakes
• Garlic
• ANy othe handy vegetables
• Salt

1. Broth
2. Peel SHrimp and make broth with
3. Shells and broth ingredients, boil/simmer for 15 minutes, strain and keep warm
4. 2) Risotto
5. Saute shallots and red pepeer in olive oil - 2 minutes
6. Add rice and stir one minute
7. Begin to add broth - ladle full at a time
8. Total time will be approx 15 minutes
9. Keep adding broth a litte at at time striiring
10. Lats 5 minutes add shrimp and asparagus
11. Garnish with chopped parsley -Serve immediately

shrimp, rice, shallots, red bell pepper, olive oil, salt, for, water, shrimp, onion, bay leaf, thyme, cayenne pepper, garlic, vegetables, salt

Taken from www.epicurious.com/recipes/member/views/shrimp-risotto-with-asparagus-1200963 (may not work)