Shrimp and Mushroom Risotto with Asparagus Tips

1.Heat the olive oil and butter in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

2.Stir in the minced garlic and cook for an additional minute until fragrant.

3.Add the Arborio rice to the skillet, stirring to coat the rice with the oil and butter. Cook for 2 minutes until the rice edges become translucent.

4.Pour in the white wine and stir until it is fully absorbed by the rice.

5.Begin adding the warm broth, one ladle at a time, stirring frequently. Allow each addition of broth to be absorbed before adding the next. This process should take about 18-20 minutes.

6.While the risotto is cooking, heat a separate pan over medium heat. Add a drizzle of olive oil and sauté the mushrooms until golden brown, about 5 minutes. Set aside.

7.In the same pan, add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove from heat and set aside.

8.When the risotto is creamy and the rice is al dente, stir in the sautéed mushrooms, shrimp, and asparagus tips. Cook for an additional 3-4 minutes until the asparagus is tender-crisp.

9.Remove the skillet from heat and stir in the grated Parmesan cheese. Season with salt and freshly ground black pepper to taste.

10.Garnish with chopped parsley and serve immediately with lemon wedges on the side.