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Easy Risotto with Shrimp and Asparagus

This was my first time making risotto. Couldn't believe this simple recipe. Of course I adapted it to make it easier and based on what we had in our home. My husband actually said, "You must cook this every week." Translation; "I love it and I can eat it whenever you make it."

This dish is light, fresh and filling all at the same time. The recipe says it is only enough for 4 servings, but we found it is so filling it will make six to eight servings per recipe.

The first picture is my kitchen creation. The 2nd is from the cookbook.

 

Ingredients:
3 cups chicken broth (We use organic, yeast extract free, gluten free.)
1 cup water
2 tsp olive oil (We use Italian Blend olive oil from http://oliveoilpurveyor.com/)
2 1/4 cup sweet onion (We used onion powder.)
1 cup rice (We used Jasmine rice, 1 1/2 cups.)
2 garlic cloves (We used garlic powder)
1 3/4 cup asparagus cut into bite size pieces (We used closer to 2 1/2 cups)
1 lb medium shrimp, pealed and deveined cut into 1 inch pieces. (We used cooked and frozen salad shrimp. The were the perfect size.)
1/2 cup feta cheese (We used grated Parmesan cheese since my current diet does not allow for aged cheese of any kind.)
1 tblsp fresh dill (We skipped this ingredient because we are not fond of dill.)
2 tblsp fresh lemon juice
1/8 tsp salt (We used white sea salt.)
1/8 tsp ground black pepper (We used black peppercorn.)

1. Bring broth and 1 cup water to a simmer in a medium sauce pan. Do not boil. Keep warm over low heat.
2. Heat oil in large saucepan over medium-high heat. Add onion (onion powder to pan: saute 5 minutes or until browned. Stir in rice and garlic; stir 1 minute. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next. 20-30 minutes total.
3. Stir in asparagus and shrimp;cook 5 mutes or so or until shrimp are done and asparagus is desired tenderness. Remove from heat: stir in cheese and remaining ingredients.

Have a Happy Healthy Day.

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