The asparagus and shrimp risotto is a first course with a refined and delicious taste.
For the best outcome of this recipe, I recommend using fresh and quality products. As you may know, I have the fortune of picking wild asparagus myself and buying fresh fish directly from the fish market.
With a few ingredients and simple steps, you will bring a delicious dish to the table that will captivate your guests.
Check out the collection: Recipes with Asparagus
Read the article Asparagus: Beneficial Properties and Curiosities
- Difficulty: Easy
- Cost: Moderate
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
Ingredients
- 3/4 cup rice
- 3.5 oz asparagus
- 5.25 oz shrimp
- to taste onion
- to taste extra virgin olive oil
- to taste salt
Steps
To make the asparagus and shrimp risotto, pour a drizzle of extra virgin olive oil and chopped onion into a pan. Put it on the stove and lightly wilt the onion.
Wash the asparagus, dry them and clean them by removing the end of the stem; then cut them in half lengthwise.
Add the asparagus to the onion, season with salt, and cook for 5 minutes. Add the rice, toast it, and proceed with cooking by pouring a little broth, or hot water, at a time when the previous one has been absorbed.
Clean the shrimp under running water, removing the head and shell. Then remove the internal intestine: score the back of the shrimp with a knife and gently pull it out, trying not to break it.
When there are 3-4 minutes left before the rice is done, add the shrimp tails, and adjust salt if necessary.
Once cooked, remove the pan from the heat, stir in a drizzle of olive oil and let it rest for a couple of minutes before serving. Enjoy your meal!
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