Risotto with Shrimp and Asparagus

Are you looking for a quick trip to northern Italy? You can be there in less than half and hour with this delicious dish. Open a bottle of Italian white wine – a nice Pinot Grigio would be my favorite, put on music by Vivaldi, and you’re in Venice.

This recipe may require a lot of stirring, but it is surprisingly quick. And the results are delectable. This is a great dish to double and serve for special gathering.

4 cups chicken broth
1 teaspoon turmeric
3 tablespoons butter
1 medium onion, diced
1 cup Arborio rice
1/3 cup white wine
1 bunch asparagus
1/3 pound shrimp, cleaned and deveined
Parmesan cheese

In a medium sauce pan, heat chicken broth over low heat on stove. Add turmeric and stir to mix; do not let the broth boil.

In a skillet, melt butter over medium heat. When the butter melts, add onion. Cook, stirring often, until the onion is translucent, about 3 minutes. Add the rice and stir until opaque and well-coated with butter, about 4 or 5 minutes. As the rice starts to get slightly brown, add wine. As the wine cooks off, add ½ cup of broth to the rice and cook, stirring frequently, until the broth is almost totally absorbed. Continue to cook, adding ½ cup of broth at a time and stirring frequently. It’s important to add the broth slowly ½ cup at a time and to wait until the broth is almost absorbed before adding more broth. Continue adding broth and cooking until the rice is tender, but not starchy, about 20 to 25 minutes.

While the rice is cooking, prepare the asparagus. Wash asparagus and snap off the tough ends. Cut into 1 inch pieces. Steam asparagus over boiling water for 5 minutes.

When the last ½ cup of broth is added to the rice, add the asparagus and shrimp. Cook until the broth is absorbed and the shrimp turn pink. Top with grated Parmesan cheese to taste. Serves 3 or 4.