Risotto with Asparagus and Shrimp

Name: Risotto with Asparagus and Shrimp
Total time: 2400 s
Yield: Serves 2 servings
Ingredients: 1 cup rice (about 180 grams); 1 bunch asparagus; 9 ounces shrimp (about 250 grams); 1/2 onion; 1/4 cup dry white wine (about 60 ml); 2 tablespoons extra virgin olive oil; Salt, to taste; About 4 cups vegetable broth (about 1 liter); 1 tablespoon butter; Grated cheese, to taste

Rosanna Piemontese @cook_7981140

Vieste( Fg)

Risotto with Asparagus and Shrimp

Rosanna Piemontese @cook_7981140

Saved

Ingredients

40 minutes

Serves 2 servings

1 cuprice (about 180 grams)
1 bunchasparagus
9 ouncesshrimp (about 250 grams)
1/2onion
1/4 cupdry white wine (about 60 ml)
2 tablespoonsextra virgin olive oil
Salt, to taste
About 4 cups vegetable broth (about 1 liter)
1 tablespoonbutter
Grated cheese, to taste

Saved

Steps

40 minutes

1

Clean the asparagus and cook for 10 minutes in the vegetable broth. Remove the tips and blend the remaining stalks with a little of the broth.
2

Sauté the chopped onion in olive oil, add the rice, and toast it. Pour in the white wine and let it evaporate.
3

Add the asparagus purée. Cook the risotto, stirring constantly and gradually adding the vegetable broth.
4

Add the peeled shrimp and asparagus tips, and finish cooking. Stir in the butter and grated cheese.