SHRIMPAND ASPARAGUS RISOTTO

4 Cups Chicken Broth 2 Teaspoons Olive Oil 1 Cup Arborio rice 1/4 Cup White wine 1/4 Pound Asparagus, Steamed and cut into 1 inch pieces

9 Each Shrimp -- Large 1/4 Cup Take Control Butter Spread 3/4 Cup Parmesan cheese, grated Pepper, to taste 1/2 Cup Tomatoes, Chopped Parsley, to taste 1/4 Cup Yellow Onion, chopped

In a large Pan bring the Broth to a simmer and leave on low heat until needed. Add the onions and cook for approximately three minutes. Once the onions are translucent, add the rice, stir to coat thoroughly and cook for one minute. Next, add the white wine and stir until completely absorbed. Slowly add ½ cup of broth to the risotto and stir until completely absorbed. Repeat this step until 4 cups of broth have been added. Continue to stir the risotto frequently to avoid sticking. While the risotto is cooking, add the asparagus and shrimp to the remaining broth and cook for approximately two minutes or until the shrimp are pink in color. When finished, remove the asparagus and shrimp from the broth and add them to the pot with risotto. Continue to add ½ cup of broth at a time until desired creaminess is reached. Once the broth is absorbed, add butter, Parmesan cheese and salt and pepper to taste. Sprinkle with chopped tomatoes and parsley to complete.

SERVINGS 4; Per serving: 377 Calories (kcal); 14g Total Fat; (34% calories from fat); 18g Protein; 41g Carbohydrate; 33mg Cholesterol; 1164mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates; Fiber 1

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Updated 11/23/06