Shrimp and Asparagus Risotto

• 4 cups Chicken Broth
• 1 pound Aspargus, In 1.5 Inch Sections
• 1 Tablespoon Olive Oil
• 1 cup Chopped Onion
• 1 cup Arborio Rice
• 1/4 cups Dry Vermouth
• 1/2 pounds Peeled And Deveined Medium Shrimp
• 1/4 teaspoons Salt
• 18 teaspoons Black Pepper
• 1/2 teaspoons Fresh Lemon Juice
• 1/2 cups Grated Parmesan Cheese

1. 1.
2. Bring chicken broth to a simmer in a saucepan and keep warm on low heat.
3. 2.
4. Heat olive oil in a large nonstick skillet over medium-high heat.
5. Add onion and saute until tender.
6. 3.
7. Add rice and cook for 3 minutes, stirring constantly.
8. 4.
9. Add 1 cup broth, stir frequently, cooking until almost all broth is absorbed.
10. 5.
11. Stir in half cup broth and vermouth, stirring until almost all liquid is absorbed.
12. 6.
13. Continue adding broth, 1/2 cup at a time, stirring frequently.
14. 7.
15. With the last 1/2 cup of broth, add asparagus and shrimp to cook until broth is absorbed.
16. 8.
17. Stir in remaining ingredients.

chicken broth, aspargus, olive oil, onion, rice, shrimp, salt, black pepper, lemon juice, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/shrimp-and-asparagus-risotto/ (may not work)