Creamy Shrimp & Asparagus Risotto

• 1 jar bertolli alfredo sauce
• 4 cups chicken broth
• 1 pound uncooked medium shrimp, peeled and deveined
• 2 tablespoons olive oil divided
• 1 shallots
• 3 tablespoons dri in oil pack sun tomato drained and chopped
• 1 cup arborio rice
• 8 ounces asparagus cut into 1-inch pieces
• 2 tablespoons lemon juice
• 1/2 teaspoon grated lemon peel

1. Bring Sauce and broth just to a boil in medium saucepan; keep warm.
2. Season shrimp, if desired, with salt and ground black pepper. Heat 1 tablespoon olive oil in 12-inch nonstick skillet over medium heat and cook shrimp, stirring occasionally, 2 minutes or until shrimp are almost pink. Remove shrimp and set aside.
3. Heat remaining 1 tablespoon olive oil in same skillet over medium heat and cook shallot and tomatoes, stirring frequently, 3 minutes or until vegetables are tender. Add rice and cook, stirring occasionally, 2 minutes. Slowly add 1/2 cup sauce mixture, stirring constantly, 2 minutes or until liquid is absorbed. Continue adding sauce mixture,1/2 cup at a time, stirring frequently, reserving 1-1/2 cups. Add asparagus, then continue adding sauce mixture, 1/2 cup at a time, until liquid is absorbed and rice is just tender. Stir in shrimp, lemon juice and lemon peel and cook 1 minute or until shrimp turn pink.
4. Garnish, if desired, with chopped fresh parsley. Serve immediately.

bertolli alfredo sauce, chicken broth, shrimp, olive oil, shallots, tomato, arborio rice, lemon juice

Taken from www.yummly.com/recipe/Creamy-shrimp-_-asparagus-risotto-297600 (may not work)