Shrimp and Asparagus Risotto - The Olive Tap Recipes

Ingredients

• 18 raw shrimp, shelled and deveined
• 8 C. chicken broth
• 2 T. The Olive Tap’s (your favorite)
• 1/2 C. dry white wine
• 1/2 C. butter
• 1 1/2 C. Parmesan cheese
• Salt & Pepper (to taste)
• 1/2 lb asparagus spears (cut into 1-inch pieces on a slight angle)
• 1/2 C. yellow onion
• 2 C. Acquerello or other brand Arborio Rice
• Fresh parsley, chopped