Shrimp & Asparagus Risotto

Obviously this is NOT a Korean recipe, but the MR is out with his boys tonight which means I get to eat WHATEVER I want to eat! No Korean food! =P

Total Cooking Time: 1 hour

This is a recipe I first tried sometime last year when I saw it in Redbook (the magazine) and I have since tweaked it to my liking. =P




Obviously you will need some shrimp and asparagus. In this case about 3/4 lb. of shrimp and 1/2 a bunch of asparagus.



Wash, clean, and chop both of the items up like so...



In a pot heat 1 TB butter, 1 TB olive oil, 1/2 TB minced garlic.



Add your asparagus first and cook it for a couple of minutes.



Then go ahead and add the shrimp...



Remove it from the heat while the shrimp is still translucent...it will cook more later.



Then add about 2 TB butter and 2 TB olive oil...



Saute some onions and mushrooms (1/2 onion and 2 mushrooms).



Then finally add 1.5 cups of Arborio rice...



Mix the rice around and add about 1/2 cup of dry WHITE WINE (not pictured).



Then add about 1 cup of this 1:1 ratio of chicken broth and water.



Keep stirring and keep a close watch over this. Keep adding the liquid every time you feel you need it (every 5 minutes or so). I ended up using 2 cans of chicken broth and 3 cups of water.



When the risotto is almost done (45 minutes), add the shrimp&asparagus mixture.



Let it cook until all the liquid is pretty much gone and at this point add some salt and pepper to taste.



Let it sit for at least 15 minutes before serving...



Finally top it off with some Parmesan cheese and ENJOY!