Shelly's Recipe

SHRIMP RISOTTO WITH SPRING VEGETABLES

Category: Fish and Seafood

3 tbsp butter
2 tbsp olive oil
1 lb shelled, deveined shrimp
1/2 tsp salt
1/4 tsp pepper
1 medium yellow onion, finely chopped
1 1/2 cups long-grain white rice
3 cups chicken stock
1/2 (5 oz) pkg frozen cauliflower florets, thawed
2 medium carrots, peeled and diced
1 stalk celery, diced
1 cup drained canned tomatoes, diced
4 oz asparagus, cut into 1/2 inch lengths
1/2 cup grated parmesan cheese
1 tsp basil or parsley

Heat butter and oil in a skillet. Add shrimp, sauteing until opaque, about 2 minutes. Sprinkle with salt and pepper. Transfer to a plate and set aside. Add onion and saute until limp, about 5 minutes. Stir in the rice, and then add the stock and remaining salt and pepper.

Cover and bring to a boil, reduce heat to low, and simmer for 10 minutes. Stir in the next 3 ingredients, cover and simmer for 5 minutes. Return the shrimp to the skillet and stir in the tomatoes and asparagus. Cover and simmer until the rice and vegetables are tender, about 5 minutes more. Remove form heat, stir in cheese and basil.