Shrimp and asparagus risotto is a tasty and delicate first course, perfect to prepare during the spring season. The rice is finished with a mix of fresh shrimp, crisp asparagus tips and a touch of cream to make it creamy. The result is a well-balanced dish, rich in flavors and aromas.
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Brown the onion in oil and butter
Add the shrimp, then the cognac, the marjoram and the asparagus tips, previously blanched
Add a little asparagus broth and cook until done
Add the rice and the cream and cook everything with the broth
Pan
Wooden spoon
Italia
| Energy (kcal) | 191.61 |
| Carbohydrates (g) | 26.5 |
| of which Sugars (g) | 1.26 |
| Fat (g) | 6.14 |
| of which Saturates (g) | 3.02 |
| Protein (g) | 8.81 |
| Fiber (g) | 0.83 |
| Sale (g) | 0.05 |
