shrimp and asparagus risotto

Greek Shrimp & Purple Asparagus Risotto
Adapted from Cooking Light, May 2009; serves 4

ingredients
3 cups low sodium chicken broth
1 cup water
2 t olive oil
2 vidalia onions, small dice
1 cup Arborio rice
2 cloves garlic, minced
8 oz purple asparagus, cut into 1" pieces
1 lb peeled & deveined shrimp
1/2 cup crumbled feta cheese
1 T fresh dill, chopped finely
2 T lemon juice
salt & pepper

instructions

  1. Bring broth & water to simmer over medium heat in medium saucepan; keep warm-hot but not boiling
  2. Heat oil in large saucepan (or Dutch oven) over med-hi. Add onion and saute 5 min. Stir in rice and garlic, saute 1 min. Add broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (~30 minutes total)
  3. Stir in asparagus and shrimp; cook 5 minutes or until shrimp is done, stirring constantly. Remove from heat and stir in cheese and remaining ingredients