Mmmhhh!!! What a combo! Super delicious risotto with green asparagus and yummy shrimps. Not only a lovely color combination, but great taste.

Check out the recipe

Ingredients for 4
2 tablespoons of olive oil
1 small piece of butter
1 onion, finely diced
400g risotto rice (Acquarello or Carnaroli or Riso Ticinese)
1 glass of white wine
Approx. 1 liter of vegetable broth
1 pack of green asparagus
2 hands full shrimps (or 16 large ones)
4-5 tablespoons of mascarpone
2 tablespoons of freshly grated parmesan cheese
Salt and black pepper

Chop the onion and fry lightly, then add the rice and sauté until translucent. Deglaze with the wine (just pour the wine over the rice-onion mix) and let boil for a moment and then continuously add the vegetable broth. The real secret to a great risotto is to always stir and add enough of the broth.

In a pan, heat some water and fry/steam the asparagus for approx 5-10 minutes.

After approx. 15 minutes, add the asparagus bits (keep the tips for garnish) to the rice and season with pepper and salt.

Meanwhile, fry the shrimps in another pan with a little oil until slightly golden.

Last but not least, mix in the mascarpone and parmesan cheese to the rice. Place risotto onto plates and garnish with the asparagus tips and shrimps and serve immediately.