Shrimp and asparagus risotto

Shrimp and asparagus risotto 5 1 Stefano Moraschini

Instructions

Dosing and ingredients

Sauté in oil with onion butter.

Add the shrimp, add the cognac, marjoram and the previously blanched asparagus tips.

Add a bit of broth and cook asparagus.

Add the rice and cream and cook it with the broth.

Calories calculation

Butter (376)
Onion (24)
Cognac (226)
Shrimp (315)
Marjoram (1)
Olive oil (360)
Cream (76)
Pepper (1)
Asparagus tips (66)
Rice (1020)
Salt (1)

Calories amount per person:

616

Ingredients and dosing for 4 persons

300 g of rice
300 g of shrimp
300 g of asparagus tips
50 g of butter
2 tablespoons of olive oil
1 onion
1 pinch of marjoram
1 tablespoon of cream
Cognac
Salt
Pepper

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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