Spring Pea, Asparagus and Shrimp Risotto
Snap and clean a large bunch of asparagus, cut into bit size pieces. Add the larger, thicker pieces to the saute pan first, saving the tops until the end when you add the shrimp and peas. The asparagus will take at least 8 to 12 minutes to cook on medium low.
Defrost the cleaned, peeled shrimp, pat dry, season lightly with salt and a little cayenne pepper.
Open your peas. I used a bag of cleaned and ready ones from the grocery section, but you could use frozen, too. About 1 cup.
About 3 minutes before the risotto is ready, turn up the heat to high in the skillet and add the shrimp, the peas and the remaining asparagus tips. Saute until the shrimp begins to turn pink,
Tom had cleanup duty so he had to soak the risotto pan because the risotto stuck to the bottom. Maybe we should have added more stock to prevent this?