Shrimp & Asparagus Risotto

In my efforts to be more domestic and do better in the kitchen I'd like to make more of an effort to cook more often. We're always so busy and looking for quick dinners after work that I've gotten away from cooking. It could also be that Mike is completely content with just eating whatever random snacks he finds in the pantry at whatever hour of the day. Now that we don't have the long commute to work anymore (since the basement is as far as we have to go) I have more time even on a week night to cook more often and less time on the weekends taken up by wedding stuff.  My goal is to make one new recipe (hopefully) once a week or at least once every other week and post it on my blog.

I started my new quest last night with shrimp and asparagus risotto. It was pretty simple to make and wasn't overly labor intensive or take too long. Of course while it was cooking my charming husband decided to make himself pizza bagels to eat instead of waiting for my nice dinner, sometimes I'm not sure why I bother with cooking a nice meal. It turned out well though and I enjoyed it with a nice glass of white wine. 

Shrimp and Asparagus Risotto
Source: A Cookaholic Wife Original

Ingredients:
1/2 lb. shrimp, peeled and de-veined
1 bunch asparagus
1 box chicken stock
1 3/4 cup arborio rice
1/2 onion, diced
2 tbs. garlic
1/3 cup white wine
4 tbs. butter, divided
1 tbs. olive oil
1/4 cup grated Parmesan cheese
1/3 cup mozzarella cheese
salt and pepper

In a small pot heat the chicken stock over low heat. In a large skillet, add the olive oil. Add onion and cook for 3-5 minutes or until onion is soft. Add the garlic and cook for 1 minute more. Add the rice to the skillet and stir well until the rice is coated and transparent. Pour in the white wine and stir occasionally until the rice has absorbed it. Pour the chicken stock into the rice 1/2 cup at a time. Stir well. Once the rice has absorbed the first portion of the chicken stock, add the next 1/2 cup. While the rice is cooking, preheat the oven to 450. Line a cookie sheet with aluminum foil. Break the ends off of the asparagus. Drizzle with olive oil and roll asparagus around on cookie sheet until coated. Season with salt and pepper. Put the asparagus in the oven approximately 10 minutes before the risotto will be done. Right before you add your last 1/2 cup of chicken stock to the rice, melt 2 tbs. of butter in a medium sized skillet. Season the shrimp with salt and pepper. Add to the skillet and cook for 1-2 minutes or until the shrimp becomes pink. Flip each shrimp over and cook for 1-2 minutes more. Remove the shrimp from the skillet onto a plate. Cover with foil to keep warm. Once the rice has absorbed all of the chicken stock, add the remaining two tbs. of butter, Parmesan cheese and mozzarella cheese. Stir continuously until the cheese and butter are melted. Remove from heat. Add risotto to the plate, top with shrimp and asparagus. [RR Note: I mixed in the shrimp and asparagus into the risotto instead of adding on top at the end]