Step 1

Bring 6 cups broth to simmer in medium saucepan.

Step 2

In separate pan, sauté shrimp in 1 tablespoon butter with garlic, salt and pepper to taste. Remove from pan when just opaque and hold aside. (Alternatively, poach in the simmering broth just until opaque and remove.)

Step 3

Heat oil and 1 tablespoon butter in heavy large saucepan over medium heat. Add chopped onion and sauté until tender, about 3-4 minutes.

Step 4

Add rice and stir about 2 minutes. Add wine and cook until wine is absorbed, stirring occasionally, about 2 minutes.

Step 5

Continue to cook, adding 1 cup hot broth at a time (stir until almost all liquid is absorbed before adding more) until rice is almost al dente, 20 to 25 minutes.

Step 6

While cooking and stirring rice, blanch asparagus, set aside.

Step 7

Add zucchini to oiled skillet on medium heat until slightly tender.

Step 8

Once rice is al dente, add zucchini, tomatoes, and spinach to risotto; cook stirring until zucchini is tender, 3-4 minutes. Add reserved asparagus and shrimp and cook an additional minute. Add salt and pepper to taste. Remove from heat.

Step 9

Stir in remaining tablespoon butter and parmesan cheese. Risotto should be creamy and slightly runny on the plate. If not, add a bit of additional warm broth.