Tonight we feasted on...

Shrimp and Asparagus Lemony Risotto

Risotto Liquids:

• 3 cups of veggie broth
• 1/2 cup of white whine
• 2 tb of fresh lemon juice

Other Ingredients

• 1/2 Vidalia Onion
• 1/2 cup of Italian/Flat Leaf Parsley
• 1 lb of Shrimp
• 2 tb of fresh lemon juice
• Olive oil
• 1 bundle of asparagus, chopped
• Salt and Pepper
• Romano Cheese

1. Throw 1 tb of olive oil in saucepan, Heat med. Saute Risotto until it slightly darkens.
2. Steadily pour any of the risotto liquids on top. Stir, whenever the risotto looks dry, add a bit more; the order does not matter. When near the end, add chopped parsley, salt and pepper.
   
3. After 8 minutes on the risotto, add 1 tb olive oil in a different pan, saute shrimp, drizzle lemon juice. Cook until pink, remove from heat. The shrimp can sit in lemon oil and heat a little more.
4. Steam asparagus, you can do this in a steamer or in the microwave (put them in enough water to cover and cook for 2.5 minutes).
5. Mix shrimp, asparagus, risotto, add salt/pepper to taste, and sprinkle romano cheese on top.
   

We enjoyed with champagne to celebrate the end of the school/work year, but that might make a sommelier gasp.