Shrimp & Asparagus Risotto

Tried a new recipe from August 2010 Women's Day magazine.
I'm on a roll here people!

It was tasty and very easy! It did not have a whole lot of spice/herb flavor,

but had a nice comfort food ellement.

Shrimp & Asparagus Risotto

1 lb bag peeled frozen shrimp, thawed

2 boxes (5.5 oz each) Lundberg garlic primavera risotto

8 oz fresh asparagus, woody ends trimmed and cut into 1 1/2" pieces

Heat 1 T. oil in a 12" nonstick skillet over high heat. Add shrimp, saute 2-3 minutes until golden and cooked through. Transfer to a bowl. Add rice to skillet; stir 30 seconds. Stir in 5 cups water and the seasoning packets. Bring to a boil, reduce heat and simmer uncovered 12 minutes, stirring occasionally. Stir in asparagus; simmer 7 minutes. Stir in shrimp and any juices; cook 1 minute or until asparagus and rice ar tender and shrimp are heated through. Serves 4.