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, crunchy asparagus tips and a touch of cream to make it creamy. The result is a balanced dish, rich in flavors and aromas.
Sauté the onion in the oil and butter until golden.
Add the shrimp, then add the cognac, marjoram and the asparagus tips previously blanched.
Add some asparagus broth and cook until done.
Stir in the rice and the cream and cook everything with the broth.
Pan
Wooden spoon
Italy
| Energy (kcal) | 125.99 |
| Carbohydrates (g) | 8.06 |
| of which Sugars (g) | 1.7 |
| Fat (g) | 7.61 |
| of which Saturates (g) | 2.95 |
| Protein (g) | 6.44 |
| Fiber (g) | 0.81 |
| Sale (g) | 0.04 |
