Shrimp and asparagus risotto is a tasty and delicate first course, perfect to prepare during the spring season. The rice is creamed 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 oil with butter until golden
Add the shrimp along with the cognac, marjoram, and previously blanched asparagus tips
Add some asparagus broth and cook
Stir in the rice and cream and cook everything with the broth
Frying Pan
Wooden Spoon
Italy
| 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 |
