Risotto with Rock Shrimp, Asparagus and Mushrooms

Featured by Winsome in the Gold Wine Club.

Ingredients

Serves four

1/2 Pound sliced Mushrooms
5 Cups Chicken Broth
1 Tablespoon Olive Oil
1 1/2 Cups Arborio rice
1 Cup white wine
1/2 Cup Parmesan cheese
1/2 Pound Rock Shrimp (peeled and deveined)
1/2 Pound Asparagus
2 Tablespoons Butter
1/2 Cup Shallots, chopped
Salt and Pepper to taste

Instructions

Saute the Mushrooms and Asparagus in Butter (approximately 5 minutes). Salt and Pepper to taste. Set aside. Saute Rock Shrimp in Butter and Salt and Pepper to taste (approx. 2-3 minutes). Set aside. Bring the Chicken Broth to a simmer. Heat Olive Oil in a large pan (to accommodate broth as added) and add Shallots. Saute for approximately 2 minutes. Add the Arborio rice and stir approximately 2 minutes. Add 1 cup white wine and stir until completely absorbed. Begin adding the simmering chicken broth 1/2 cup at a time. Continue string until each 1/2 cup of broth is almost absorbed prior to adding the next. After all the broth is absorbed add the mushrooms, asparagus, shrimp, and parmesan cheese. Stir until cheese is melted. Garnish with parsley and serve.



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