Asparagus and Shrimp Risotto

Risotto used to scare me.  When in Italy we used to just devour it, but when I moved back I was frightened to even give it a try.  I am ashamed to say that it took 10 years for me to try it, because this was my absolute favorite.  It is a little labor intensive, and takes a minute to make but it was worth it. I hope you enjoy this as much as I did.  

 

Serves 4-5

Ingredients

Asparagus (as much as your family likes)-cut into 2 inch strips

1 pound shrimp

1/4 cup sun-dried tomatoes

3 cans vegetable stock

1 onion-chopped

1 garlic clove-chopped

fresh basil

salt and pepper

Parmesan cheese

Bring vegetable stock to boil in a large sauce pan. Add the asparagus to boil for about 2-3 minutes. Remove asparagus, and shock with cold water. Put the vegetable stock back on the heat.

In a little bit of olive oil saute the onion until translucent. Then add the garlic. Add rice and stir for a few minutes rice. Then ladle one half cup at a time, the vegetable stock into the rice. Stirring in between ladles. Keep adding and stirring until stock has been absorbed. You might need another can of vegetable stock, so keep one on hand just in case. It usually takes about 20-25 minutes. Add the shrimp and the asparagus when there is about 5 minutes left in cooking. Then add salt pepper, sun-dried tomatoes, basil and parmesan when ready to serve.