Shrimp and Asparagus Risotto with Breville's Risotto Plus

I learn to cook Risotto from Breville's recipes and other cookbooks. It turns out my own way to cook Risotto, it might not be a traditional way, but I think it's easy for everyone (especially student ^-^). Oh, another point, I don't use too much butter and cheese, but still enough vegetable, seafood, meat for a meal! Cheers!

Serving for 2 (husband and wife ~~~~) good for a romantic dinner hehe
1. Ingredients (use scoop from Breville Risotto Plus )
-  1/4 White onion (red is ok)
- 1 scoop carnaroli rice (for Risotto, you can find it in Trader Joe's or Mother market or Whole food)
- 1/4 scoop rice white (books suggest use white wine, but I use rice white still have good taste)
- 2 cup chicken stock (or 3 scoops)
- Asparagus: 1/2 pound
- Shrimp: 8
- Ground pork or chicken:1/2 pound
- 1 spoon butter
- Garlic: 3 gloves
- Salt and pepper


2. Method
- Preheat the cooking bowl for 2 mins: Use saute setting

- Add butter, wait till it is melt down, then add chopped onion and garlic, stir and wait until onion becomes transparent

- Add ground pork, salt, pepper, stir frequently to make the meat separated

- When the meat's color becomes white, add rice (remember clean the rice with water before use), stir well, close the lid for 2 mins

- Add wine, stir well and wait another 2 min (open lid)
- Add stock, stir well and close lid, use Risotto setting

- 10 mins later, add shrimp, stir and close the lid

- Wait until you hear bip bip, it automatically switch to keep warm, add asparagus, stir well and wait about 15 mins. If you want to cook faster, add asparagus at the same time when you add shrimp, so you don't have to waste keeping warm time.

- Serve with some cheese.