Shrimp and Asparagus Risotto

Ingredients: 
2-1/2 cups chicken broth
1 Tablespoon butter
2 Tablespoons minced onion or shallot
3/4 cups arborio rice
1/4 cup dry white wine (I used pinot grigio)
1/2 cup chopped asparagus
10 jumbo shrimp, peeled & deveined
1/3 cup freshly grated parmesan cheese
salt & pepper

Directions: 

1. Bring chicken broth to a boil in a small saucepan. Reduce heat to low and keep hot.
2. In a medium-sized saucepan, melt butter over medium heat then add onion and saute until translucent, about 3 minutes. Add rice then stir to coat in butter. Add wine then stir until nearly absorbed by rice. Add 1/2 cup chicken broth to pan and stir continuously until broth is absorbed. Continue adding broth, 1/2 cup at a time, stirring until nearly absorbed before adding more.
3. When there’s about 3 additions of broth left, add asparagus pieces and continue stirring. When there’s 2 additions of broth left, add shrimp and continue stirring. Taste rice and determine if you will need to use all 2-1/2 cups broth to get the rice to a chewy-tender consistency.
4. To finish, stir in parmesan cheese then add pepper and salt to taste.

Serves 2

MY NOTES:  I always need more chicken broth, usually 3-4 cups.  Also, I usually use 1/2 pound of large shrimp cut into pieces so the shrimp gets mixed in and goes farther.

Source:  Iowa Girl Eats