Risotto asparagi e gamberetti
Risotto with asparagus & shrimps
The winner of our competition ("Your best recipe") says she often prepares this risotto in spring when fresh asparagus are found very easily. But she makes it in winter too, using frozen asparagus.
- 200g (7 ounces) long-grain, parboiled rice
- 250g (8 3/4 ounces) fresh asparagus
- 100 g (3 1/2 ounces) frozen or fresh shrimps
- 2 fresh young onions, sliced
- 150ml (5 fluid ounces - 2/3 cup) white wine
- 1 1/2 tablespoon extra virgin olive oil
- Vegetable stock
preparation: 15 minutes
cooking: 30 minutes
total: 45 minutes
- Nutrition Facts (amount per serving):
Calories: 469 (kCal) 24 % GDA (*) - 1964 (kJ)
Protein: 16.2 (g) 22 % GDA
Total fat: 10.6 (g) 16 % GDA
Total carbohydrate: 69.9 (g) 26 % GDA
Sugars: 4.5 (g) 5 % GDA
How to make asparagus-and-shrimp risotto
"I put olive oil in a saucepan together with onions and a clove of garlic. I let them fry lightly; then I remove garlic and add
asparagus, cut into slices. I don't cut some asparagus in order to preserve them for garnishing. At this point I also add parsley,
finely chopped, and some leaves of marjoram (if you don't have fresh marjoram, you can use dried one) and half a glass of water.
I cook over a low heat for about 10 minutes or until water is well evaporated. I remove asparagus that I haven't cut and crush the
remaining asparagus with a fork. Meanwhile I prepare vegetable stock.
I add rice and I let it fry carefully, turning it. At this point I pour in the white wine, I stir and cook until absorbed. Now I add 2-3 ladlefuls of hot stock and let my risotto simmer until stock is well absorbed. I stir now and then. I keep adding stock, ladle by ladle, until rice is tender. Just before finishing cooking, I add shrimps. Remember to let them thaw before making your risotto. I wait some minutes before serving. I garnish with some shrimps and asparagus."
Italian Taste team's notes
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In this case Isabella didn't email us the photo. We made it testing Isabella's recipe.