Risotto recipe with cultivated shrimps and asparagus

Ingredients for 4 people:

• 240 g. of basmati rice
• 200 g. of peeled prawns
• 200 g. of asparagus
• half onion
• a clove of garlic
• extra virgin olive oil
• curry
• White wine
• salt

Preparation:

Wash and peel the asparagus, take the soft part, cut them into slices and put the tips aside.

Slice the onion and garlic.

Clean and peel the prawns. Put three tablespoons of extra virgin olive oil in a large pan and sauté the onion and garlic, making sure they don’t burn.

After a few minutes add the asparagus and brown them over high heat.

After about three minutes, pour in the white wine, lower the heat, add the salt and cover with a lid until they soften.

Add the prawns, asparagus tips and curry and continue cooking.

If you see that there is no cooking liquid, you can add a little boiling water or vegetable broth.

Meanwhile, put a drizzle of oil in another pan and brown the rice, I used Basmati, but use whatever you prefer.

Add boiling water and a little salt to cover the rice and leave until cooked, cover with a lid. The rice absorbs the water and if it dries out too much, add some already hot.

Then pour the rice into the pan with the asparagus and shrimp mixture and mix well.

Bring this Risotto with prawns and cultivated asparagus to the table while still hot, accompanied by a fresh and lively white wine. A Vermentino from Gallura is an excellent choice for a fragrant and fruity white wine, as well as a Greco di Tufo from Campania which will happily combine with the Mediterranean aromas of prawns.