Shrimp and Asparagus Risotto

I've been at my parents house all week and just got home this morning. Every Friday night my sister and her family come over there for dinner and games. This week she wanted me to teach her to make risotto- since she LOVES it (who wouldn't thought, right?)

In 'cooking light' the magazine we found a recipe that made shrimp and asparagus risotto. We didn't really follow the recipe but really liked the concept. Here is our version.

Sorry for the awkward shadows

Shrimp and Asparagus Risotto (good size side dish for four)

1/4 stick butter
1/2 onion, diced fine
1 garlic cloves, chopped fine
1 c arborio rice
1 can chicken stock
1-2 cups water
6 asparagus spears, chopped into 1 inch segments
6 big shrimp, de-veined, peeled and chopped in half
salt and pepper
1/2 c cheese

1.Melt half of butter in a pot, add onion and sweat
2. Add garlic and rice and stir for 30 seconds on medium
3. Add enough chicken stock to cover rice (Keep it on heat so it bubbles slightly, around medium so it slowly evaporates)
4. Once it is dry again add the rest of the stock, stir intermittently
5. Continue to add liquid every time it dries until the risotto is cooked, should take about 30 minutes, continue to stir frequently
6. Right before it seems done add the asparagus, after a minute or two add the shrimp, cheese and the rest of the butter and season
7. Once the shrimp is cooked (after about 3 minutes) serve the rice

It was so delicious! You really should try this one. The whole bowl was wiped clean when dinner was over. I love when we make a winner like this. Try it for your family!