Shrimp and Asparagus Risotto

In a large saucepan, sauté the onion in olive oil over medium heat until it's translucent (about 2 minutes)

Add the rice and stir until it starts to brown (about 3 minutes)

Add the wine, stir, and let it simmer until it's almost evaporated

Add the broth and cook with the saucepan uncovered, stirring occasionally, until the broth is almost fully absorbed and the rice is almost tender

Add the asparagus and shrimp and cook for another 3 minutes, stirring until the shrimp turns pinkish-opaque

Taste and season with salt

The rice should be al dente and creamy

Add the butter and stir

Serve immediately

612 calories per serving

Note: If using industrial chicken or vegetable broth, do not add salt to the recipe, as it's already seasoned.