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Shrimp & Asparagus Risotto

White Sparkling

This is our spring-summer Risotto which brings the freshness of the lemon and asparagus to our mouth.


    • 1 cup (100 g) Arborio or Carnaroli Rice
    • 1 tbs olive oil
    • 1/2 Leek, sliced
    • 1 clove garlic, smashed
    • White wine - 50 ml
    • 1 cup (180 g) shrimps with no head and skin
    • 10 Fresh asparagus
    • 1 tbs Cold Butter
    • Pinch of parmesan cheese, grated

    For the Broth

    • 1 small onion
    • 1 carrot
    • 1 leek leaf
    • Water


    For the broth

    1. Put the vegetables washed and cut into rustic pieces of about 6 cm in cold water and bring to boil for 20 minutes.


    Preparing the Risotto

    1. Make a sofrito with the leek and garlic until it get some color.
    2. Put the rice, toast it a little.
    3. Add the white wine and let it evaporate in half.
    4. Cook the rice putting the casting broth little by little. Put a punch of salt and cook for 15 min.
    5. Add the asparagus cut into 3 cm pieces and cook for 1 minute. Continue adding broth and stir constantly until the rice get "al dente" or "fork tender".
    6. Finally, put the peeled and clean prawns and some lemon zest. Cook for 3 more minutes.
    7. Turn off the heat and add the grated parmesan and the butter cutted in small cubes. Stir energetically until it be fully integrated.


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