Greek Shrimp And Asparagus Risotto

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 cups chicken broth
• 1 cup water
• 2 teaspoons olive oil
• 2 3/4 cups sweet onions (about 2 medium)
• 1 cup arborio rice
• 2 garlic cloves, minced
• 1 3/4 cups asparagus, sliced (about 8 ounces)
• 1 lb shrimp, peeled, devined and chopped into 1-inch pieces
• 2 ounces feta cheese, crumbled (1/2 cup)
• 1 tablespoon dill, chopped
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground black pepper

Recipe

• 1 bring broth and 1 cup water to a simmer in a medium saucepan (do not boil). keep warm over low heat.
• 2 heat oil in a large saucepan over medium-high heat. add onion to pan; sauté 5 minutes or until tender. stir in rice and garlic; sauté 1 minute. add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total).
• 3 stir in asparagus and shrimp; cook 5 minutes or until shrimp are done, stirring constantly. remove from heat; stir in cheese and remaining ingredients.
• 4 note: the first time i tried this recipe, i found that the asparagus was not quite cooked, so i now microwaved it for about 1 minute, then added it to the rice mixture.