Greek Shrimp and Asparagus Risotto

Ingredients

• 1 cup arborio rice 
• 1.8 cups asparagus () ( 8 ounces)
• 0.1 teaspoon pepper black freshly ground
• 3 cups less-sodium chicken broth fat-free
• 2 ounces feta cheese crumbled
• 1 tablespoon optional: dill fresh chopped
• 2  garlic cloves minced
• 2 tablespoons juice of lemon fresh
• 2 teaspoons olive oil 
• 0.3 teaspoon salt 
• 1 pound shrimp deveined peeled cut into 1-inch pieces
• 2.8 cups vidalia sweet chopped ( 2 medium)
• 1 cup water 

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Bring broth and 1 cup water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2. Heat oil in a large saucepan over medium-high heat.
3. Add onion to pan; saut 5 minutes or until tender. Stir in rice and garlic; saut 1 minute.
4. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total).
5. Stir in asparagus and shrimp; cook 5 minutes or until shrimp are done, stirring constantly.
6. Remove from heat; stir in cheese and remaining ingredients.
7. Combine 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon crushed fennel seeds, and 1/8 teaspoon freshly ground black pepper in a large bowl.
8. Add 6 cups torn romaine lettuce and 1 cup thinly sliced fennel bulb; toss well to coat.