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Asparagus, Pea and Saffron Risotto (with Shrimp)

  • 4 servings
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I spotted this recipe on the Quinces and the Pea Food Blog. I made only a couple of minor tweaks, and then I added some quickly sauteed shrimp on top of the risotto for some extra protein. Risotto isn't that difficult to make; just be sure to use either Arborio or Carnoroli rice (much starchier). The rice should be very slightly al dente, and the chicken stock is slowly added until it becomes creamy from the starch of the rice. Saffron is added for some pretty color, fresh lemon juice and freshly grated Parmigiano-Reggiano. Served with a chilled glass of white wine, you have a romantic (and comforting) dinner for two!

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