Risotto - Asparagus cream and shrimps

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Wash the asparagus, cut the tips, and keep them aside. Cut the left part of the asparagus and remove the white hard end. Boil the asparagus in hot salty water for 15 munutes minutes.

Step 2

When the asparagus are ready, remove from the water and put them into a food processor. Add some salt, pepper, garlic, and creamy cheese. Mix all the ingredients for a minute, adding some vegetable stock in case the mixture is too dry. Once you have a cream, stop the food processor.

Step 3

Mince the shallots until they are quiter small, so they can melt while cooking. Prepeare the shrimps, clean them, and keep aside.

Step 4

Put a couple of spoon of olive oil in a large pan and when is hot ease down the shallot and stir for few minutes. When you see that the onion is becoming translucent, add the rice.

Step 5

Once the rice is translucent, pour the white wine into the pan and let it evaporate completely. At this point, decrease the heat and pour a couple of spoon on vegetables stock, stir one minute, and let the rice absorb the liquids.

Step 6

Cook the rice for about 18 or 20 minutes. Every now and then, add the broth to your risotto and stir gently. When the risotto is half cooked, add the asparagus cream, the asparagus tips, and the shrimps.