As I think I've mentioned before I love risotto & its creamy comforting goodness. Its one of those things that you can really add anything you have in the cupboard to. For this risotto I used some asparagus I had leftover from last week & half a bag of frozen shrimp I had in the freezer from a curry awhile back. Matt was afraid the flavors of asparagus & shrimp wouldn't play well together but something told me they would be great. I was right. Neither overpowers the other but they compliment each other beautifully.
2 1/2 c chicken broth or stock
1/4 c white wine or chicken broth
1 T unsalted butter
1/2 T olive oil
1 small onion, minced
1 clove garlic, minced
3/4 c Arborio rice
6 oz fresh asparagus, cut into 1 inch pieces. Reserve the tips separately.
1/2 lb shrimp, peeled & deveined
1/2 T unsalted butter
2 T grated Parmesan
Bring broth to a simmer & keep it there through this process.
In a large, heavy saucepan melt butter & olive oil over medium heat. Add onion & garlic & cook until just translucent, do not brown. Add rice & stir to coat. Add the wine (or broth). Cook, stirring frequently to avoid sticking, until completely absorbed. Add 1/2 cup broth and asparagus pieces (less the tips). Cook until broth is absorbed, stirring frequently. Keep adding broth 1/4 - 1/2 cup at a time in this manner, adding more as the last amount is absorbed. After 10 minutes of cooking add asparagus tips. Keep adding broth as before. After cooking 15 minutes add shrimp. Keep adding broth as before. When rice has absorbed all but 1/4 cup of the broth & is tender but still firm & the shrimp is pink remove from the heat, this should be about 5 minutes after adding the shrimp. Add remaining 1/4 cup broth, 1/2 T butter & Parmesan. Stir to combine. Serve immediately.