- 8 cups [2 L] chicken broth
- 2 tablespoons [30 mL] extra virgin olive oil
- 1/2 cup [125 mL] yellow onion dices
- 2 cups [500 mL] carnaroli or arborio rice
- 1/2 cup [125 mL] dry white wine
- 1/2 pound [227 g] fresh asparagus spears, stemmed and cut into 1-inch [2.5-cm] pieces
- 1 1/2 pounds [680 g] large shrimp, shelled and deveined
- 4 ounces [113 g] butter
- 1/2 cup [115 g] Parmesan cheese
- Salt and pepper, to taste
- 1 cup [250 mL] chopped tomatoes
- Fresh parsley, chopped
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- Simmer chicken broth in a large pot on low heat until needed.
- Heat oil in a large nonstick pan over medium heat.
- Add onions and cook for 3 minutes, or until translucent.
- Stir in rice and cook for 1 minute, then add white wine.
- Add 1/2 cup [125 mL] of broth and stir until completely absorbed.
- Repeat until half of broth has been added.
- Stir the risotto frequently to prevent sticking.
- Add asparagus and shrimp to the remaining broth and cook for about 2 minutes, or until shrimp are pink.
- Remove asparagus and shrimp from broth and add them to the risotto mixture.
- Add remaining broth 1/2 cup [125 mL] at a time until desired creaminess is reached [there may be broth left over].
- Once the broth is absorbed, add butter, Parmesan cheese and salt and pepper to taste.
- Garnish with chopped tomatoes and parsley.
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