Risotto With Shrimp And Asparagus

• 4 cups fat-free, less sodium chicken broth
• 3 cups (1-inch) sliced asparagus
• 1/2 pound peeled and deveined medium shrimp
• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 cup Arborio rice
• 1/4 cup dry vermouth
• 1/4 teaspoon salt
• 1/2 cup grated fresh parmesan cheese
• 1 teaspoon butter
• 1/2 teaspoon fresh lemon juice
• 1/8 teaspoon freshly ground black pepper

1. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2. Cook asparagus in boiling water for 3 minutes or until crisp-tender. Drain and rinse with cold water; drain.
3. Heat oil in a large nonstick skillet over medium-high heat. Add onion; saute 5 minutes or until tender, stirring frequently. Add rice; cook 3 minutes, stirring constantly. Stir in 1 cup broth; cook 5 minutes or until the liquid is nearly absorbed, stirring frequently. Stir in 1/2 cup broth, vermouth and salt. Add remaining broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 25 minutes). Add asparagus and shrimp; cook 4 minutes. Stir in cheese and remaining ingredients.

chicken broth, asparagus, shrimp, olive oil, onion, arborio rice, salt, parmesan cheese, butter, lemon juice, freshly ground black pepper

Taken from www.myrecipes.com/recipe/risotto-with-shrimp-asparagus (may not work)