Shrimp & Asparagus Risotto

Ok, so some of you have been asking for the recipe, so here it is! I made this pretty yummy shrimp and asparagus risotto the other night. The only changes I would make to it, would be to put less dill in it (since I'm not a bill dill lover and it's definitley a strong taste) and I would double the feta cheese (I heart feta!) It takes a while to make (about 40 minutes total), so it's definitely not a last minute meal. But it's definitely worth all the hard work!!



Here's the recipe:

Yield
4 servings (serving size: 1 1/2 cups risotto)

Ingredients
3 cups fat-free, less-sodium chicken broth
1 cup water
2 teaspoons olive oil
2 3/4 cups chopped Vidalia or other sweet onion (about 2 medium)
1 cup Arborio rice
2 garlic cloves, minced
1 3/4 cups (1/2-inch) slices asparagus (about 8 ounces)
1 pound peeled and deveined medium shrimp, cut into 1-inch pieces
1/2 cup (2 ounces) crumbled feta cheese
1 tablespoon chopped fresh dill
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Preparation
1. Bring broth and 1 cup water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

2. Heat oil in a large saucepan over medium-high heat. Add onion to pan; sauté 5 minutes or until tender. Stir in rice and garlic; sauté 1 minute. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total).

3. Stir in asparagus and shrimp; cook 5 minutes or until shrimp are done, stirring constantly. Remove from heat; stir in cheese and remaining ingredients.

ENJOY!!