Risotto with asparagus and shrimps

How to make asparagus-and-shrimp risotto

"I put olive oil in a saucepan together with onions and a clove of garlic. I let them fry lightly; then I remove garlic and add asparagus, cut into slices. I don't cut some asparagus in order to preserve them for garnishing. At this point I also add parsley, finely chopped, and some leaves of marjoram (if you don't have fresh marjoram, you can use dried one) and half a glass of water. I cook over a low heat for about 10 minutes or until water is well evaporated. I remove asparagus that I haven't cut and crush the remaining asparagus with a fork. Meanwhile I prepare vegetable stock.
I add rice and I let it fry carefully, turning it. At this point I pour in the white wine, I stir and cook until absorbed. Now I add 2-3 ladlefuls of hot stock and let my risotto simmer until stock is well absorbed. I stir now and then. I keep adding stock, ladle by ladle, until rice is tender. Just before finishing cooking, I add shrimps. Remember to let them thaw before making your risotto. I wait some minutes before serving. I garnish with some shrimps and asparagus."

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