Shrimp And Sun-Dried Tomato Risotto With Asparagus - cooking recipe

Ingredients

1 lb large shrimp, peeled and deveined
1 lb fresh asparagus
1/2 cup sun-dried tomato, sliced
1 shallot, minced
1 garlic clove, minced
1 cup white wine
1 teaspoon olive oil
3 tablespoons butter
1 1/2 cups arborio rice
1/2 cup parmesan cheese, grated
1 teaspoon red pepper flakes
4 -5 cups shrimp broth (or vegetable broth)
1/2 lemon, juice of
salt and pepper

Preparation

Blanch the asparagus and shock in ice water to stop the cooking process. Once cool, cut the asparagus into bite sized pieces and set aside.
In 3-quart skillet, add the butter, olive oil, shallot, and garlic over low-medium heat. Gently saute for 2 minutes.
Add arborio rice. Saute ingredients until the rice begins to turn translucent, leaving a white dot in the middle.
Once the rice begins to turn translucent, add the white wine and sun-dried tomatoes, then saute on medium for 2 minutes.
Slowly (1/4 cup at a time) add stock to the rice. Once the rice has soaked up the majority of the liquid in the skillet add more. This is a slow process, and can easily take 30 minutes (or more) to go through all the liquid. Warning: If you add too much liquid too quickly you may end up with a risotto that is not as creamy as it should be.
When you've reached the point where you've added 3 1/2 cups of stock to the rice, add the asparagus, parmesan cheese, and red pepper flakes.
Once the rice has become a nice, creamy, and tender texture (sample the rice, and it should be tender, without any crunch but still firm), add your shrimp with the last 1/4 cup of stock, and cook until shrimp are thoroughly cooked, but tender, and almost all liquid is absorbed. This should take 3-5 minutes. Also at this time, add the juice of one half of a lemon.
Salt and pepper to taste.