Asparagus and Shrimp Risotto

Apparently the new things I've been making lately require a lot of reductions. I didn't notice until I posted 3 of them on one day. Hmm.

1/4 teaspoon ground white pepper
3 cups water
2 cups chicken broth
3 tablespoons butter or margarine, divided
1 pound fresh asparagus, sliced diagonally into 1-inch pieces
1 lb shrimp, cooked and peeled
1/2 cup chopped onion
1 cup uncooked Arborio Rice
1/3 cup dry white wine
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1/2 teaspoon salt


Heat water and broth in 2-quart saucepan over medium heat until it comes to a simmer. Reduce heat to low and keep warm.
Meanwhile, melt 2 tablespoons butter in large saucepan over medium heat; add asparagus and cook until tender crisp. Remove asparagus; set aside.







In same saucepan, cook onion in remaining 1 tablespoon butter until soft. Add rice and stir 2 to 3 minutes. Add wine; stir until absorbed. Increase heat to medium-high; stir in 1 cup water-broth mixture.









Cook uncovered, stirring frequently, until liquid is absorbed. Continue stirring and adding remaining water-broth mixture 1 cup at a time, allowing each cup to be absorbed before adding another. Cook until rice is tender and mixture has a creamy consistency, approximately 25 to 30 minutes.







Stir in shrimp, asparagus, cream, cheese, salt and pepper. Stir until mixture is creamy, about 2 to 3 minutes. Serve immediately.










I didn't find this all that fabulous. I was at the stove reducing for almost an hour, and it came out with very little flavor. I could have just put rice and asparagus and shrimp together. Anthony ended up smothering his in hot sauce.
So if you're looking for something that LOOKS impressive, or if for some stodgy English family who don't like spices, this is the recipe for you. Otherwise, not worth the effort. Or maybe I just don't care about risotto