5 Cups of vegetable stock
10-12 oz of fresh asparagus spares (cut them into 3 pieces)
2 1/2 tablespoons of olive oil
1 medium onion chopped finely
1 medium garlic clove chopped finely
1 5/8 cups of risotto (12 oz)
1 pound of shrimp (peel shell and deveined)
2 tablespoons of fresh basil
1/8 teaspoon of pepper
1/8 teaspoon of salt (optional)
In a large pan at medium heat, boil vegetable stock, add the asparagus and cook for about 3-4 minutes, until tender, then take. Strain reserving the vegetable stock. Rinse the asparagus, under cold water, drain, and put to one side.
Return your vegetable stock to stove on low heat, while you cook the risotto .
Heat olive oil in a large pan at medium heat, add your onion, stir occasionally for about 6 minutes until tender. Add garlic and cook for about 35 seconds.
Lower you heat, add your risotto, and mix well so that its coated with the oil and onion and garlic. Cook 2-3 minutes stirring constantly or until the risotto is clear.
With a ladle, slowly add the hot vegetable stock, making sure to reserve 1 ladle. Stir constantly. Increase the heat so that the ingredients bubbles. Cook for about 29 minutes, until you notice that all the liquid is absorbed by the risotto and you will notice that the mixture is nice and creamy. Now add the shrimp and asparagus and the last ladle of vegetable stock.
Remove you pan from the heat, stir in your fresh basil, pepper and salt.
You can garnish your Risotto with Parmesan cheese.