Risotto with Asparagus & Shrimp
My version of risotto... Credits to my patient friend who showed me the basics of the preparation 😋 🇮🇹
Risotto with Asparagus & Shrimp
My version of risotto... Credits to my patient friend who showed me the basics of the preparation 😋 🇮🇹
Cooking Instructions
- 1
Prepare the vegetables and shrimp for cooking. I liked the onion and garlic to be shredded, so that they blend in with the asparagus.
- 2
Fry asparagus, onion and garlic for just a few minutes. (I left the delicate top pieces of the asparagus aside, as they really only need a minute to be cooked in the end with the rice). Prepare the vegetable broth, and keep it warm. I dropped into the vegetable broth some of the harder asparagus pieces, to give it extra flavor.
- 3
Start cooking the rice: keep it under the boiling vegetable broth the whole time, stirring often. It takes about 17-20 minutes for the rice to get thick. I added a splash of white wine towards the end.
- 4
Add in the asparagus, shrimp, and Parmigiano cheese. I was surprised: given the cheese, I really didn't feel like it needed any extra salt at all. I like my risotto pretty "liquid" (is that the correct word?), so I kept adding spoonfuls of the broth and white wine until the cheese and everything had melted properly together.
- 5
Serve immediately :-)
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