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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.




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) | 208.44 |
| Carbohydrates (g) | 25.85 |
| of which sugars (g) | 1.23 |
| Fat (g) | 8.42 |
| of which saturates (g) | 3.29 |
| Protein (g) | 8.59 |
| Fibre (g) | 0.81 |
| Salt (g) | 0.05 |


This product cannot be shipped to the selected country


This product cannot be shipped to the selected country
