Here’s another risotto that I prepared quite fastly for a healthy, complete and full of taste lunch. I used it as a no-waste recipe for some asparagus I had already cooked and cut in pieces.
Time of preparation
about 30 minutes
What did I use
a non-stick pan, a wooden spoon, a ladle
Ingredients
Rice Vialone Nano: 80 gr
Asparagus, cooked and cut in pieces: 50 gr
Frozen shrimps: 150 gr
Broth as required
Minced onion: 1 spoon
Extravirgin olive oil as required
Salt/pepper/ minced lemon’s peel /cumin to taste
Chili pepper powder to taste
How did I do
I made a sautéed with onion and oil. When the onion was brownish, I added the rice and cooked it for few minutes mixing often.
I continued the cooking adding broth with the ladle little by little. When it was almost cooked, I added shrimps and asparagus. I added the flavors (salt/a lot of pepper because I like it very much together with shrimps and asparagus/lemon/chili pepper), I turned off the fire and added a spoon of fresh olive oil.
I served warm, after decorating it with slices of lemon.
Buon appetito!
