Spring Shrimp & Asparagus Risotto

1/2 lb. asparagus

1/2 lb. medium shrimp

1 ¾-2 C. reduced-sodium chicken stock

1/2 small onion, chopped

1/2 Tbsp. butter

2 garlic cloves, minced

1/2 C. uncooked arborio rice

1/4 C. shredded Parmesan cheese

Salt & pepper

Preheat oven to 400 F.

Toss the asparagus and shrimp with extra-virgin olive oil, salt, and pepper. Roast them on a sheet pan in the oven until tender, 6-7 minutes.

In a small saucepan, heat the stock and keep warm.

In a Duth oven, sauté the onion in butter until tender, about 3 minutes. Add the garlic; cook 1 minute longer. Add the rice, stirring to coat with the butter.

Pour in 1 cup heated stock, stirring constantly until all of the liquid is absorbed.

Add remaining stock, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook just until the risotto is creamy and the rice is tender, about 20 minutes.

Add the cheese. Season to taste with salt and pepper.

Garnish with roasted asparagus & shrimp.

Serves 2