Greek Shrimp & Asparagus Risotto

Greek Shrimp & Asparagus Risotto

3 c. chicken broth
1 c. water
2 tsp. olive oil
2 3/4 c. chopped sweet onion
1 c. Arborio rice
2 cloves garlic, minced
1 3/4 c. sliced asparagus
1 pound peeled deveined shrimp, 1" pieces
1/2 c. crumbled feta
1 T. chopped fresh dill (fresh MAKES this dish)
2 T. lemon juice
s&p

1) Simmer broth and water, do not boil, keep warm over low heat.
2) Heat oil over med-high heat. Add onion, saute 5 min or until tender. Stir in rice and garlic, saute 2 min. Add broth mixter 1/2 c. at a time, stirring constantly until each portion is absorbed completely.
3) Stir in asparagus and shrimp, cook 5 min or until shrimp are done. Remove from heat, stir in cheese, dill, lemon juice. Season with s&p.

Parley
Risotto has such a stigma, that it's terribly difficult to make and only amazing chefs can pull it off. Well....either it's not that hard, I don't know what it's supposed to be like, or I'm an amazing chef, because every time I make this we love it. It's not hard, it's just time consuming and at times it tries your patience. The keys to this recipe, I believe, are constant stirring (this creates the "creaminess" of the rice) and the fresh dill. Splurge at the store and get fresh dill, you'll thank me. Turn on some music, pour a glass of chilled white wine, and stir stir stir. :)