Spring Asparagus & Shrimp Risotto

By GialloZafferano · 45 min

Ingredients

Instructions

1. Prepare the vegetable broth and keep it warm. Clean the asparagus and boil them in cold water for about ten minutes after the water reaches a boil. Clean the prawns by removing the head and shell, then cut along the back and remove the intestine.
2. When the asparagus is cooked, chop the stems coarsely and set the tips aside. Blend the stems with some of the cooking water until smooth.
3. Thinly slice the onion and soften it in a pan with the oil for a few minutes. Add the asparagus cream.
4. Add the rice and toast for a couple of minutes. Then add one ladle of broth at a time, stirring and adding more as needed until the rice is cooked.
5. Meanwhile, heat oil in another pan. Add the prawns and asparagus tips and sauté for 2 minutes on high heat. Season with salt and pepper.
6. When the rice is cooked, add the prawns and asparagus tips and mix. Turn off the heat, stir in the cream cheese, and serve.

Summarized from GialloZafferano's video. Watch it for the details.

More recipes with

OnionRiceShrimpCream cheeseAsparagus