Asparagus and Shrimp Risotto recipe

Asparagus and Shrimp Risotto ingredients list:

5 ounces of risotto rice.
2 ½ ounces of cooked asparagus, cut in one-inch piences.
2 ½ ounces of boiled shrimp.
4 cups of chicken stock.
½ cup of parmesan cheese.
2 teaspoons of extra virgin olive oil.
1 teaspoon of chopped shallot.
1 ½ teaspoons of chopped parsley.
1 glass of dry white wine.

Instructions for Asparagus and Shrimp Risotto:

In a pan, heat the extra virgin olive oil over a medium heat.

Add the shallots and cook for two minutes.

Add the aspargus, then cook for another minute.

Toss in the risotto rice, then toast lightly, stirring continuously for about 2 minutes.

Add the glass of wine; then continue to stir until almost all of the liquid has been absorbed.

Next, gradually add the chicken stock, about a ¼ cup at a time, stirring constantly. This may take some time.

When the risotto rice has absorbed all of the stock, add the shrimp and stir gently for 2 minutes.

Once done, add the parslet and parmesan cheese.

Serve as desired.

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