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Ingredients

• Servings: 4
• 16 spears asparagus, peeled and trimmed
• 6 cups unsalted chicken stock or low-sodium chicken broth
• 4 Tablespoons unsalted butter
• 1/4 cup finely chopped white onion
• 1 cup Arborio rice
• 1/2 cup dry vermouth or dry white wine
• 2 Tablespoons finely grated fresh Parmesan cheese
• 2 Tablespoons mascarpone cheese
• Salt and freshly ground pepper
• 1 Tablespoon extra-virgin olive oil
• 1 clove garlic, crushed
• 1 sprig rosemary
• 16 small Gulf shrimp, peeled, deveined, and each cut into 3 pieces

Description

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