Mushroom Risotto w/asparagus and shrimp

Risotto has become one of my favorite things to make. With this simple recipe, you can make endless combinations. It is a bit time consuming with the stirring but its worth the work out. First, lets start with mushrooms and asparagus...

Ingredients

• Feeds 3-4 people
• Half a bunch of asparagus
• 10 pieces of large shrimp
• 1 small red onion
• 12oz box of bella mushrooms
• 6 cups of chicken or vegetable stock
• 1 1/2 cups Arborio Rice
• Salt & Pepper to taste
• 1 tbsp butter
• 1/4 cup Parmesan Cheese 

Directions

1. Peel and devein shrimp. Season with S&P and a drizzle of olive oil. Saute in small pan until cooked. About 3 min per side.
2. Get your stock ready. Boil 6 cups of water. Once boiling add 2 Knorr Bullion cubes. they have a 1:2 ratio but It tends to be too salty for me so I use a 1:3 ratio (1 bullion per 3 cups of water).
3. Wash and dry produce.
4. Slice asparagus into 1/2" bite size pieces. Halve mushrooms then thinly slice opposite direction. Dice onion. 
5. Over medium heat drizzle olive oil in a large stainless steel pan. Add onions stirring to avoid sticking and burning, 3min until soft. Add mushrooms and asparagus, toss until coated, 3min. Add rice and mix, 2min until coated. Slowly add 1 cup of stock and stir until mostly absorbed. Now add 1/2 cup at a time stirring continuously to avoid sticking. When you are left with just 1 cup of liquid taste the rice. The rice should be 'al dente' after 5 cups of liquid have been added. Here you can choose to add the other cup or not, its your preference.
6. Once most of the liquid is absorbed to you desired consistency, turn off heat. Add the Butter and Parmesan. Toss. It will become creamy at this point. 
7. Divide between plates and top with shrimp.

Cook Shrimp

You want to keep it simple with seasoning. S&P that's it.

Cook

Onions, Mushroom, Asparagus and Rice

Stir

Make sure everything is mixed together

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Add 1 cup of liquid then 1/2 cup at a time until you reach your desire consistency

Make it Creamy

Add the butter and cheese

See, creamy

S&P to taste