INGREDIENTS
1 tbsp extra-virgin olive oil
1tsp chopped shallot
¼ lb asparagus, cooked and cut in 1-inch pieces
¼ cup risotto rice
1 cup dry white wine
¼ cup cooked shrimp
4 cups chicken stock
½ cup parmesan cheese
1 tbsp chopped parsley
DIRECTIONS
-Heat oil in a medium saucepan over medium heat. Add shallots and cook for 2 minutes stirring occasionally
-Add risotto and cook for 2 minutes, stirring. Add wine to saucepan; continue to cook until all of the liquid has been almost absorbed, stirring to prevent sticking.
-Gradually add chicken stock, ¼ cup at a time, stirring constantly until liquid has been absorbed. Continue adding stock and cooking down until all stock has been added.
-Add shrimp and asparagus, stir gently for 2 minutes. Add cheese and parsley, stir, and serve.
