Shrimp and Mushroom Risotto

1. Season the shrimp and cook on medium heat until the shrimp is done. Remove from pan and set aside.
2. Add asparagus and mushroom, sauté until cooked. Remove from pan and set aside.
3. Add shallots and garlic, sauté until soft and fragrant. Add rice to pan, cook for 1 minute.
4. Add wine to rice and stir until the alcohol is absorbed, about 1 minute.
5. Pour enough stock to cover rice and simmer, stirring frequently until it is absorbed.
6. Continue adding broth in this fashion until the rice has cooked to al dente and is creamy, approximately 20-25 minutes.
7. Once rice is al dente season with salt and stir in vegetables and shrimp.

Note:

Shrimp	P&D
Shallot	Diced
Garlic	Diced
Mushrooms	Chopped
Asparagus	Sliced