For those who like shrimps and asparagus, a delicious option is this risotto recipe. To prepare it I use baby asparagus, I think it tastes better.
Ingredients:
1 cup risotto rice (Arborio, Carnaroli)
2 cups fish stock
12 large shrimps, peeled and deveined
12 green asparagus
1 cup whipping cream
1 medium onion, finely chopped
2 cloves garlic, finely minced
1/2 cup champagne
3 tablespoons butter
4 tablespoons grated Parmesan cheese
1 tablespoons olive oil
salt, white pepper to taste
chopped fresh chives
Directions:
- Cook the asparagus until tender, cut the heads off (set aside) and saute the stalks with the garlic and
some part of the chopped onion. Add the whipping cream, bring to boil, then blend the asparagus
mixture in a blender.
- In another saucepan, melt the butter and saute the remaining onion. Add the rice and deglaze
with the champagne.
- Gradually pour in fish stock, stirring constantly. Cook until the rice is tender.
- Cut the shrimps into bite size chunks (reserve 4 for decoration), season with salt and
pepper. Heat olive oil and saute shrimps for 1-2 minutes or until they turn red.
- Add to the risotto the blended asparagus, shrimps and Parmesan cheese. Mix well all
together and taste with salt and peper.
- Serve decorated with 1 shrimp, 3 asparagus heads and chopped fresh chives.
Enjoy your meal !!
Bon Appétit !!
Bon appetito !!
Guten Appetit !!
Buon Apetite !!
Bom apetite !!
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