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Recipe by
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.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 4: Brown the onion in oil and butter
Step 2 of 4: Add the shrimp, then the cognac, the marjoram and the asparagus tips, previously blanched
Step 3 of 4: Add a little asparagus broth and cook until done
Step 4 of 4: Add the rice and the cream and cook everything with the broth
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In summary: Not suitable for vegans · Not suitable for vegetarians · Contains lactose · Contains nickel · Allergens detected: Crustaceans and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving247 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,152 kJ514 kcal | 872 kJ208 kcal |
| Fat | 20.8 g | 8.43 g |
| of which saturated fatty acids | 8.12 g | 3.29 g |
| Carbohydrates | 63.78 g | 25.85 g |
| of which sugars | 3.04 g | 1.23 g |
| Fibre | 2 g | 0.81 g |
| Protein | 21.2 g | 8.59 g |
| Salt | 0.12 g | 0.05 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
