6 Cups Stock (Fish or Chicken)
12-oz. Broccoli Florets/ Asparagus (blanched slightly)
1 Teaspoon Saffron
4 Tablespoons Butter (unsalted)
2 Cloves Garlic (minced)
1 Onion Chopped
3 Cups Risotto
1.5-LBS. Shrimp 16x20
4-6 Roma Tomatoes (roasted)
¾ Cup White Wine
Salt and Pepper to Taste

1. In a thick sauce pan melt butter with a little oil.
2. Sauté onions about 2 minutes. Then add garlic and sauté for 2 additional minutes.
3. Add risotto (pre cooked); cook about 1 or 2 minutes or until white spot appears in center of rice.
4. Add wine and stock and bring to a simmer.
5. Add broccoli, shrimp and saffron stir frequently. Cook until shrimp firm and pink and risotto is tender.
6. Add more stock if necessary.
7. Add Roma tomatoes cook for about 1 minute.
8. Add Pecorion Romano cheese and salt and pepper to taste.