Shrimp and Asparagus Risotto

I made this tonight and it came out really good. I think it might be good with a little bit of bacon too, add some flavor to it, because everything is better with bacon! ^_~

Ingredients:

24 + shrimp (depending on the size) cleaned

1lbs- Asparagus, chopped

1 (14oz) can low sodium chicken broth

enough water added to chicken broth to make it 2-3 cups

2 cups Aborri rice

1tbsp butter

1tbsp EVOO

1 clove garlic, minced

1/4 small chopped onion

salt and pepper to taste

Directions:

In a medium saucepan over medium high heat melt the butter in the EVOO. Saute onions and garlic until fragrant, 2-3 minutes. Add rice and stir-fry until rice gives off a nutty smell. Slowly stir in 1 cup of water and chicken broth mixture, stirring constantly. Once broth is absorbed stir in 1/2 cup at a time in to rice and stir until broth is absorbed, do not add too much liquid (you might not use all the broth). Allow rice to absorb broth and cook until it is al dente.

In another sauce pan at the same time saute shrimp with asparagus in a little butter, season with salt and pepper. Once shrimp are pink and cooked all the way through pour into rice and mix well.

Add more salt and pepper to taste and enjoy!