Shrimp and Asparagus Risotto Recipe

Directions:

1. In small saucepan heat stock.
2. In blender add asparagus stems and 1 cup of hot broth/stock and blend until smooth.
3. Return mixture to stock/broth pot.
4. Heat 2 tablespoons of the butter and 2 tablespoons of the extra-virgin olive oil in a large Dutch oven or saucepan until the butter is foamy.
5. Add the Arborio rice and cook, stirring frequently, until the rice is well-coated and fragrant, 1 to 2 minutes.
6. Add the shallots and garlic and cook, stirring, until fragrant, about 1 minute.
7. Add the wine and cook until it evaporates.
8. Reduce the heat to medium and add 2 cups of the hot stock and season lightly with salt.
9. Cook, stirring constantly, until the broth has been absorbed.
10. Continue to cook, adding more broth, 1/2 cup at a time as it is absorbed, until the rice is al dente, 16 to 18 minutes total cooking time.
11. NOTE: If you use all of the stock before the rice is al dente, add a bit of hot water as needed.
12. Add the chives, marjoram, thyme, and 1/4 teaspoon of the black pepper.
13. Add asparagus tips.
14. Taste and adjust seasoning, if necessary.
15. Cover and set aside while you prepare the shrimp.
16. Heat 2 tablespoons olive oil in a large skillet until very hot.
17. In a small bowl combine the shrimp with the creole seasoning and 1/4 teaspoon salt and toss to thoroughly distribute seasonings.
18. Add 2 tablespoons butter to the pan and, when foamy, add the shrimp and cook until shrimp are pink and lightly golden on both sides, 1 to 2 minutes.
19. Transfer shrimp and any accumulated juices to the risotto and stir.
20. Add 1 cup Parmesan cheese and stir.
21. Serve immediately with additional Parmesan cheese sprinkled on top.