Ingredients

How to make it

  • To make asparagus butter: Place 2 TB butter,asparagus stems and basil in food processor fitted with steel blade and puree;set aside.
  • To make risotto: Place large,straight-sided,non-reactive stainless stell or nonstick saucepan over med-high heat and when hot,add remaining 1 TB butter. Add garlic,and leek and cook until transparent and soft,7 to 10 mins. Add rice stir till well coated.Add wine and cook until it has been absorbed. Add 2 c chicken broth,1 c at a time,stirring with each addition until liquid is absorbed,about 10 mins.
  • Add asparagus tips,shrimp and remaining 2 c chicken broth and cook till the liquid has been absorbed.
  • Add asparagus butter,Parmesan cheese,salt and pepper,stirring well after each addition and cook 1 to 2 mins.
  • Divide risotto among 4 shallow bowls and serve immediately,garnished with rosemary sprigs.

Reviews & Comments 5

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  • DetroitTokyo 3 years ago
    this sounds great!
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  • cuzpat 3 years ago
    High 5!
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  • notyourmomma 3 years ago
    This looks delicious. All my favorites in one pot.
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  • hungrybear 3 years ago
    It a goody
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    " It was excellent "
    mrcooksalot ate it and said...
    LOV'IT Perfect combo of tange and snap. More than ever a texture cook, sof,t hard, sweet and spicy.... Great Post
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  • goodeat 3 years ago
    I bet this would be sooo good! five forky!
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