Shrimp and Asparagus Risotto

• 6 cups Chicken Broth
• 1 Tablespoon Olive Oil
• 3 Tablespoons Butter, Divided
• 1 cup Onion, Diced
• 2 cups Arborio Rice
• 4 cloves Garlic, Minced
• 1/2 teaspoons Salt
• 1/4 teaspoons Pepper
• 1 cup Dry White Wine
• 1/2 teaspoons Dried Basil
• 1/2 teaspoons Dried Oregano
• 1/4 teaspoons Paprika
• 1 pound Fresh Asparagus, Tough Ends Trimmed And Cut Into 2" Pieces
• 1 pound Shrimp, Large, Peeled And Deveined
• 1/2 whole Lemon, Juiced
• 1/2 cups Freshly Grated Parmesan Cheese Plus More For Garnish
• 2 Tablespoons Fresh Italian Parsley, Minced

1. Heat the chicken broth in a saucepan over medium heat and keep warm.
2. In a large heavy pot (I like to use my Dutch oven), heat olive oil and 1 tablespoon butter over medium heat.
3. Add the onion and saute for about 3 minutes until soft.
4. Add the Arborio rice, garlic, salt and pepper.
5. Stir constantly and cook for about 1-2 minutes.
6. Add the white wine, basil, oregano and paprika and simmer until wine is almost absorbed.
7. Using a ladle, pour in hot stock 1/2 cup at a time, stirring constantly.
8. Wait until the liquid is absorbed before adding more stock.
9. Adjust the heat accordingly to maintain a gentle simmer.
10. Continue cooking and stirring rice, adding the hot stock 1/2 cup at a time.
11. This will take about 20-25 minutes.
12. When you add the last 1/2 cup of broth, add the asparagus and shrimp.
13. Continue cooking another 5-8 minutes until the shrimp is cooked through.
14. Remove from the heat and stir in the remaining 2 tablespoons butter, fresh lemon juice and Parmesan cheese.
15. Transfer to a serving dish and garnish with minced parsley and more Parmesan cheese if desired.
16. Enjoy!

chicken broth, olive oil, butter, onion, rice, garlic, salt, pepper, white wine, dried basil, oregano, paprika, fresh asparagus, shrimp, lemon, freshly grated parmesan cheese, fresh italian parsley

Taken from tastykitchen.com/recipes/main-courses/shrimp-and-asparagus-risotto-2/ (may not work)