Shrimp and Asparagus Risotto

Sometimes on a cold night its great to have a comfort meal --when trying to decide what to cook tonight I chatted with my sister Linda and she asked me if I had ever made a lemon risotto- - I got to thinking that I had all the ingredients for to make one and decided to add shrimp and asparagus to the basic recipe --you could make a lovely mushroom risotto if you had them on hand. The only thing I wished I had added was fresh lemon zest as I think it would have 'brightened' the flavor

The main ingredient is Arborio Rice which is a high-starch, short-grained type of rice that is the traditional choice for making classic Italian risotto. Both Wegmans and Trader Joe's sell it.

12 oz Arborio Rice
4 cups heated stock (vegetable, chicken or beef) - I used vegetable as it was went best with the shrimp
1 chopped onion
1/2 T butter-- I used 3 T to saute both asparagus and onion
parmesan cheese ( I grated about 1/2 cup+ )
4 oz dry white wine ( I used Sauvignon Blanc)
1/4 cup cream (used fat free half & half)
Salt to taste
Asparagus -used about 12 spears, sliced in 1" pieces
1# shrimp , tails removed and cut into small pieces
Lemon zest

In melted butter saute the onion and asparagus until onion and translucent about 5 min

Add the rice and stir until well-coated and translucent (this takes a few minutes)

and your wine --cook off the wine for about 1-2 minutes

Now begin to add your broth - one cup at a time and stirring occasionally -allow liquid to absorb --the hardest part for me is being patient and allowing each cup to absorb before adding next !!

When you add your final 4th cup -also add your shrimp which I usually cut into pieces

Once all the liquid has absorbed you then add your grated cheese

Add your cream (or half and half)

Allow it to rest covered for 5 minutes before serving