Asparagus Risotto with shrimp, rosemary

12 asparagus – cut into pieces
1 ½ qts chicken broth
1T olive oil
garlic
fresh rosemary
16 shrimp – cut into pieces
salt and pepper
2T butter
½ cup white onions – chopped
1 cup Arborio rice
½ cup white wine
grated parmesan cheese

bring chicken broth to boil – then simmer (to keep warm). Small amount rosemary, garlic, olive oil and asparagus – sauté. Add shrimp – season with salt and pepper. Melt butter, garlic, onions, rosemary sauté – add rice – cook about 4 minutes. Add wine – cook tied evaporated. Add 1 cup broth – stir till absorbed. Keep doing this till most of the broth absorbed. Add shrimp, asparagus. Cooke a few minutes. Add parm cheese and cook a few minutes until ready to serve.