Shrimp And Asparagus Risotto - cooking recipe

Ingredients

4 Tbsp. butter
1 large onion, chopped
3 (13 1/2 to 14 1/2 oz.) cans chicken broth
2 c. rice
1/2 lb. shrimp
1/2 lb. fresh asparagus, cut into 2-inch pieces
1/2 c. white wine
black pepper

Preparation

In large saucepan, melt butter; add onion and cook until tender, about 10 minutes.
In medium saucepan, boil chicken broth. Reduce heat; simmer.
When onion is tender, add rice.
Stirring, ladle in 1 cup broth.
Cook, stirring; add another cup.
When rice is near done, add asparagus; 5 to 7 minutes later add shrimp.
When almost done, add 1/2 cup wine.
Makes 6 servings.