Shrimp Risotto Recipe

Ingredients

2 cups Risotto

3-4 cups of Chicken Stock

1/2 cup of white wine

1/3 cup of lemon juice

2 tbsp of EVOO

2 teaspoon minced onion

2 teaspoon of minced garlic

2 tablespoons of capers

2 tablespoons of SDT

Asparagus, chopped to 1 inch pieces

12-14 shrimp

Preparation

Heat oil on low in skillet. Meanwhile combine wine, lemon juice, capetrs, garlic, SDT and minced onion in measuring cup. Increase heat to med and add to skillet. Cover and simmer. Add risotto and stir until absorbed. Add chicken stock 1 cup at a time until absorbed. When risotto is firm, add shrimp and asparagus and cook until shrimp is pink. Mix in 1 cup of parmesan and serve.