Shrimp & Roasted Asparagus Risotto

Preheat oven to 425ºF. Rinse asparagus and place on a large baking sheet. Drizzle with 2 tablespoons olive oil, and 1 teaspoon each salt and pepper. Roast in oven for 20-25 minutes. Allow to cool then cut into bite size pieces. Set aside.

Peal and devein shrimp. Sprinkle with a little bit of salt and pepper on both sides. Heat 1 teaspoon olive oil in pan over medium heat. Add shrimp and cook on both sides 1-2 minutes until pink. Allow shrimp to cool until easily touched, then cut into bite size pieces. Set aside.

In a saucepan, warm the broth over low heat. Add the remaining 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in 1/2 cup of broth, stirring constantly until the broth is fully absorbed. Add another 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.

Remove from heat, and stir in butter, parmesan, asparagus, and shrimp. Season with salt and pepper to taste.

Enjoy!

(Recipe adapted from allrecipes.com)