Risotto with Asparagus and Shrimps

By ctaubenheim

Ingredients

• 5 oz of Superfino arborio beretta rice
• 2.5 oz boiled asparagus (cut in small pieces)
• 2 oz boiled shrimp
• 2 Tbsp extra virgin olive oil
• 3.5 cups clear broth
• 1 small glass of dry white wine
• 1 Tbsp fresh finely chopped onion
• 1/2 Tbsp fresh butter (optional)

Details

Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

Melt fresh butter and oil i n an anti-sticking double-bottomed pan. Fry gently the onion and the asparagus; pour in the rice and toast in stirring constantly for about 2 minutes, on a very low heat. Add the wine, turn up the heat to a medium level, stirring constantly until the wine has evaporated. Pour half of the boiling broth into the mixture and continue to add the remaining boiling broth, little by little, stirring as you add, because the rice should absorb the broth as it cooks. Cut the shrimps in half; 2 or 3 minutes before the rice is finished add the shrimps to the risotto and stir gently the ingredients. When the rice is cooked (it should be neither too hard, nor too soft) take the saucepan off the heat flame. Pour in the risotto in a suitable serving dish; let it set for about 2 minutes before eating.

Calories: 150
Total Fat: 1%
Carbs: 11%