Shrimp and Asparagus Risotto

Heat the chicken broth in a saucepan over medium heat and keep warm.

In a large heavy pot (I like to use my Dutch oven), heat olive oil and 1 tablespoon butter over medium heat. Add the onion and saute for about 3 minutes until soft.

Add the Arborio rice, garlic, salt and pepper. Stir constantly and cook for about 1-2 minutes. Add the white wine, basil, oregano and paprika and simmer until wine is almost absorbed.

Using a ladle, pour in hot stock 1/2 cup at a time, stirring constantly. Wait until the liquid is absorbed before adding more stock. Adjust the heat accordingly to maintain a gentle simmer. Continue cooking and stirring rice, adding the hot stock 1/2 cup at a time. This will take about 20-25 minutes.

When you add the last 1/2 cup of broth, add the asparagus and shrimp. Continue cooking another 5-8 minutes until the shrimp is cooked through.

Remove from the heat and stir in the remaining 2 tablespoons butter, fresh lemon juice and Parmesan cheese. Transfer to a serving dish and garnish with minced parsley and more Parmesan cheese if desired.

Enjoy!