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Asaragus & Shrimp Risotto Recipe


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     Asaragus & Shrimp Risotto

Category   Entrees - Maindishes
Sub Category   None
Servings   6

1 1/2 cups chopped onion
4 cloves garlic, minced
1 tablespoon olive oil
4 oz. mushrooms, sliced
1 1/2 cups Arborio Rice, uncooked
1 (14 oz.) cans fat-free, reduced-sodium chicken broth
1 pond peeled, deveined shrimp
1 cup snap peas
Asapargus (blanched)
1/2 cup shredded parmesan cheese
salt nd pepper to taste

Saute onion, garlic, and mushrooms in oil in a large saucepan until tender, 5-8 minutes. Stir in rice and cook 2-3 minutes.
heat broth to boiling in medium saucepan; reduce heat to low. Add 1 cup broth to rice mixture and cook. Stirring constantly, until broth is absorbed, 1-2 minutes. Slowly add 2 cups broth and simmer, stirring until broth is absorbed, 8-10 minutes.
Add shrimp, snap pease, and remaining broth to saucepan. Cook, stirring frequently, until rice is just tender and liquid is absorbed, 5-10 minutes. Add asparagus ans cook 2-3 minutes longer. Stir in cheese and season to taste with salt and pepper.

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