Spring Vegetable Risotto with Shrimp
Ingredients
- 4 c. chicken broth
- 1¼ c. water
- ½ c. dry white wine
- 8 oz. asparagus
- 1 tbsp. olive oil
- 1 small onion
- 1 medium carrot
- 2 c. Arborio or Carnaroli rice
- 1 lb. shrimp
- 1 c. frozen peas
- 2 tbsp. fresh lemon juice
- 1 tbsp. fresh parsley or basil leaves
- salt and pepper
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