shrimp risotto with asparagus and mushroom

Ingredients For shrimp risotto with asparagus and mushroom

• SHRIMP
• 24 md

  raw shrimp, deveined and peeled
• 1/4 c

  honey
• 2 Tbsp

  dijon mustard
• 4 clove

  garlic
• 1/2 c

  olive oil
• 2 Tbsp

  lemon juice
• dash

  salt and pepper
• skewers
• RISOTTO
• 1 c

  mushrooms, chopped
• 1 c

  asparagus, chopped
• 1/2 c

  onion, chopped
• 3 clove

  garlic, roughly chopped
• 2-3 c

  arborio rice
• 1/2 c

  dry white wine
• 4 c

  vegetable broth
• 1 c

  parmesan cheese
• 1 lg

  lemon, juice and zest
• dash

  salt and pepper
• 1/4 c

  parsley, chopped
• olive oil