Ingredients:
- 1 lb shrimp, peeled and deveined
- 1 bunch asparagus, cut into 1-inch pieces
- 1 cup Arborio rice
- 1/2 cup white wine
- 4 cups chicken broth, warmed
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- Salt and pepper to taste
- Fresh lemon zest (for garnish)
Instructions:
- In a skillet, cook shrimp until pink. Set aside.
- In the same skillet, sauté onion and garlic until translucent.
- Add Arborio rice and cook for 2 minutes, stirring constantly.
- Pour in white wine and cook until absorbed.
- Gradually add chicken broth, one cup at a time, stirring constantly until absorbed before adding more.
- When rice is al dente, stir in asparagus, shrimp, butter, and Parmesan cheese.
- Season with salt and pepper, garnish with lemon zest, and serve.
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