SHRIMP AND GREEN ASPARAGUS RISOTTO
Discover our delicious shrimp and green asparagus risotto, creamy and flavorful, perfect for a refined meal.
4 people
Medium
€€ - €€€
650-700 kcal/portion
Préparation
Defrost the shrimp in cold water (± 30 minutes). Preheat the oven to Th 7/8 or 220°C.
In the Ultra Pro 3.5 L, put the peeled shallots chopped with the TurboMAX, the rice, the water, the white wine, and the crumbled chicken bouillons.
Mix, cover, and cook for 17 minutes at 600 watts.
Shell the shrimp without removing the last ring and the tail.
Mix them with olive oil and Espelette pepper.
Peel the asparagus then remove the fibrous part of the stem (2 or 3 cm).
Cut the asparagus diagonally after keeping about 5 cm at the tips.
Immediately add to the precooked rice the cream, the asparagus (tips and diagonal pieces), and gently mix with the silicone spatula.
Place the inverted and wiped lid on the base of the Ultra Pro and spread the shrimp inside. Finish cooking for 10 minutes in the preheated oven.
Add the butter cut into pieces and the grated Parmesan to the risotto.
Gently mix until the butter and Parmesan are completely melted.
Salt, pepper, and serve quickly.
Ustensiles
Ingrédients
- 800 g of large raw unpeeled shrimp (frozen)
- 3 shallots
- 400 g of risotto rice (Arborio)
- 800 ml of water
- 150 ml of white wine
- 2 dehydrated chicken broth cubes
- 10 ml of olive oil
- 2 ml of Espelette pepper
- 400 g of green asparagus (1 bunch)
- 250 ml of heavy cream
- 60 g of butter
- 80 g of grated Parmesan
- Salt and pepper to taste