Risotto Rice with Shrimp (or chicken) and Asparagus

Makes 4 to 6 servings

Prep time: 20 min, Cook time: 40 min

Ingredients:

½ lb unpeeled medium sized fresh shrimp OR ½ lb cooked, cubed chicken breast

6 ½ cups water

½ tsp salt

½ lb fresh asparagus, cut into 1 inch pieces

1 small onion, diced

2 tablespoons olive oil

1 ½ cups Risotto rice (uncooked)

1 tsp salt

½ teaspoon pepper or freshly ground pepper

Directions:

1. Peel shrimp, and devein, if desired. Set aside.

2. Bring 6 ½ cups water and ½ tsp salt to a boil in a 3 1/2 quart saucepan. Add asparagus pieces, and cook 4 minutes. Remove asparagus with a slotted spoon, and set aside, reserving broth in pan over low heat to keep warm.

3. Saute’ diced onion in hot olive oil in a large Dutch oven on medium heat 6 minutes or until tender and golden.

4. Add 1 ½ cups rice into oil and onion mixture and cook, stirring constantly, 2 minutes. Add 1 cup reserved hot asparagus broth. Cook, stirring constantly, until liquid is absorbed.

5. Repeat procedure with remaining hot broth, ½ cup at a time (cooking time is about 20 minutes).

6. Add shrimp and asparagus pieces, and cook, stirring constantly, 3 minutes.

7. Remove from heat; stir in salt and pepper.

8. Serve immediately.

YUMMY!!!!!!!!!!!!!!! Leftovers are also great.