Artichoke Asparagus Risotto

0.75 cup Parmesan Cheese, grated
1 tsp Pepper, black
6 tbsp Basil
2 tsp Salt
2 1tsp Olive Oil
0.50 lemon yields Lemon Juice
0.30 package (9 oz) Artichokes, frozen
1 cup Asparagus, fresh
2 cloves Garlic
1 cup, chopped Onions, raw
8 oz Shrimp, raw
2 cup Arborio Rice (Risotto Rice), Dry, Uncooked
0.25 tsp Seasoning, Tony Chachere's, The Original Creole Seasoning (1/4 tsp, 1g)
7 cup Swanson Chicken Fat Free Chicken Broth Less Sodium
2 serving Green Onion (fresh-1 stalk)
0.25 cup, fluid (yields 2 cups whipped) Heavy Whipping Cream

Heat the oil and 1 tablespoon of the butter in a large nonreactive skillet over high heat. Add the onions, garlic, and basil, and sauté until softened, 4 to 6 minutes. Stir in the rice and sauté, stirring frequently, for 1 to 2 minutes, until opaque.

Add 1 cup of the stock, the lemon juice, salt, and pepper and cook, stirring until the stock is completely absorbed, about 3 minutes. Continue adding the stock in 1/2 cup increments, adding more only as each previous addition is absorbed. The rice should be just slightly al dente by the time all of the stock has been added. If not, add a bit of hot water.

When the rice is tender and creamy and just ever so slightly al dente, fold in the artichoke hearts and the green onions. Stir in the shrimp and season to taste with the Creole Seasoning. Simmer just until the shrimp are cooked through, 1 to 2 minutes. Stir in the cream, 1/2 cup of the Parmesan, remaining tablespoon of butter, and adjust the seasoning if necessary.

Serve the risotto in shallow bowls, sprinkled with some of the remaining Parmesan cheese and extra freshly ground black pepper if desired.

Serving Size: 4