SHRMP RISOTTO IT'S WHAT'S FOR DINNER TONIGHT ENJOY DAN:

SHRIMP RISOTTO by CHEF DAN:
Serves 4

INGREDIENTS:

12 shrimp (shelled and deveined)
5 cup chicken broth
1-1/2-cup Arborio rice
2 tablespoons butter
1/2-pound asparagus, cut on the bias, woody bottoms removed
1 cup frozen peas
2 tablespoons olive oil
1 onion, chopped
1/3-cup white wine
12 cherry tomatoes, halved
1 teaspoon dried oregano
1 teaspoon dried basil
1/2-teaspoon saffron threads
1/4-cup freshly grated Parmesan cheese

DIRECTIONS:

1. Heat olive oil in a sauce-pan over medium-heat.
2. When good and hot add onions, and sauté for 4 minutes.
3. Stir in rice and cook for 1 minute.
4. Add white wine, saffron threads, basil and oregano, 1 cup of chicken broth.
5. Stir until completely absorbed.
6. Repeat 1 cup at a time until 2 cups has been used, stirring often.
7. In another sauce pan bring 2 cups of broth to a boil.
8. Add asparagus, peas, and shrimp, cook about 2 minutes.
9. Add to risotto mixture
10. Once broth is absorbed, add butter, and parmesan cheese.
11. Garnish with cherry tomatoes.
ENJOY DAN: BON-APPETITE!