Risotto Di Asparagi E Gamberi Recipe
Risotto with Asparagus and Shrimp
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Broth
In a saucepan, heat the chicken or vegetable broth over low heat and keep it warm.
- 2
Sauté the Aromatics
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for another minute.
- 3
Cook the Rice
Add the Arborio rice to the skillet and stir to coat the grains with oil. Cook for about 2 minutes until the rice is lightly toasted.
- 4
Add Broth Gradually
Begin adding the warm broth, one ladle at a time, stirring frequently. Allow the rice to absorb the liquid before adding more. Continue this process for about 15 minutes.
- 5
Add Asparagus
After 15 minutes, add the asparagus pieces to the rice. Continue adding broth and stirring for another 5-7 minutes until the rice is creamy and al dente.
- 6
Cook the Shrimp
In the last 3-5 minutes of cooking, add the shrimp to the risotto. Cook until the shrimp are pink and opaque.
- 7
Finish the Risotto
Remove from heat and stir in the grated Parmesan cheese, salt, black pepper, and lemon juice. Adjust seasoning to taste.
- 8
Serve
Serve the risotto hot, garnished with additional Parmesan cheese and a drizzle of olive oil if desired.
