Shrimp And Sun Dried Tomato Risotto With Asparagus

---

A warm, rich, comforting risotto that is hearty enough to fill anyone up! Simply delicious.

---

Steps

---

Blanch the asparagus and shock in ice water to stop the cooking process.

---

Once cool , cut the asparagus into bite sized pieces and set aside.

---

In 3-quart skillet , add the butter , olive oil , shallot , and garlic over low-medium heat.

---

Gently saute for 2 minutes.

---

Add arborio rice.

---

Saute ingredients until the rice begins to turn translucent , leaving a white dot in the middle.

---

Once the rice begins to turn translucent , add the white wine and sun-dried tomatoes , then saute on medium for 2 minutes.

---

Slowly add stock to the rice.

---

Once the rice has soaked up the majority of the liquid in the skillet add more.

---

This is a slow process , and can easily take 30 minutes to go through all the liquid.

---

Warning: if you add too much liquid too quickly you may end up with a risotto that is not as creamy as it should be.

---

When youve reached the point where youve added 3 1 / 2 cups of stock to the rice , add the asparagus , parmesan cheese , and red pepper flakes.

---

Once the rice has become a ni.

---

Ingredients

---

large shrimp, fresh asparagus, sun-dried tomato, shallot, garlic clove, white wine, olive oil, butter, arborio rice, parmesan cheese, red pepper flakes, shrimp broth, lemon, juice of, salt and pepper