Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
Cook asparagus in boiling water for 3 minutes or until crisp-tender. Drain and rinse with cold water; drain.
Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 5 minutes or until tender, stirring frequently. Add rice; cook 3 minutes, stirring constantly. Stir in 1 cup broth; cook 5 minutes or until the liquid is nearly absorbed, stirring frequently. Stir in 1/2 cup broth, vermouth and salt. Add remaining broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 25 minutes). Add asparagus and shrimp; cook 4 minutes. Stir in cheese and remaining ingredients.
This was restaurant-quality risotto!! I made the recipe as-is, although I forgot the butter at the end. It was amazing and other than the time to make it, was very easy. Definitely will make again for guests!!
My husband and I are foodies and have made many risottos. This was one of our favorites. The only substitution I used was veggie broth instead of chicken broth. I also used a mix of green and purple asparagus from our garden. For a lighter risotto, this was unbelievably delicious!
This is an excellent risotto. I sub a dry white wine for the vermouth and it's perfect. Do NOT overcook the shrimp. The 4 minutes called for in the recipe is perfect. Restaurant quality risotto that you'll be proud to serve to guests.
This was my first attempt at risotto and though I think that I could have cooked the rice a little longer, I thought this was an exceptional recipe. I made it exactly as printed and would serve it to guests without hesitation. There is a lot of stirring, but that's what risotto's about.
This is a great comfort food recipe. Be aware that it is time consuming. I cooked it according to recipe. My husband really loved it. I served it with a Arugula, mandarin, and tomato salad, with Italian dressing (olive oil, balsamic vinegar).
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