Shrimp, Asparagus, and Feta Almost Risotto

If like me arborio rice is unavailable to you, this a tasty risotto look-alike. Also, unlike traditional risotto, it does not require half an hour of constant stirring, and does not include some of the traditional ingredients such as peas.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 3  cups rice, mix from a box prepare as instructed on box (I typically choose Near East's rice pilaf)
• 1  tablespoon olive oil
• 1⁄2 sweet onion, chopped
• 2  garlic cloves, minced
• 1⁄2 lb asparagus, tough roots discarded, cut into 1 inch pieces
• 1  lb shrimp, uncooked, shelled, and cut into bite size pieces
• 1⁄4 cup chicken broth
• 2  teaspoons dried dill
• 2  teaspoons basil
• 1  teaspoon salt
• 1  teaspoon pepper
• 1⁄3 cup feta

Directions

1. In large saute pan, heat oil over medium high heat. Add onion and garlic, saute for about 2 minutes, until onions are translucent.
2. Add tougher asparagus pieces, continue to saute for about 1 minute. Add remaining asparagus and continue to saute for another minute.
3. Add shrimp, saute for 1 minute.
4. Add chicken broth, continue stirring. Cook until shrimp turn completely pink.
5. Add all spices, stir to coat.
6. Add prepared rice mix and feta. Stir to completely incorporate rice, feta, and shrimp/asparagus mixture.
7. Enjoy!