FRIJE

Instructions

• 1.   Finely chop the onion. Clean the asparagus and cut them into small pieces (about 1 cm).
• 2.   Heat the broth in a small saucepan on the stove or in the microwave and keep it warm while preparing the risotto (about 20 min).
• 3.   Heat the oil in a saucepan. Sauté the onion for 2-3 min until it becomes translucent. Add the rice and asparagus. Sauté for 1-2 min, until the rice grains become translucent, stirring quickly with a spoon.
• 4.   Cook the risotto with the hot broth until the rice is creamy but still al dente.
• 5.   Meanwhile, 3 or 4 min before the risotto is done cooking, heat the shrimp in a small saucepan of boiling water. Drain the shrimp well, then add them to the risotto. Let it rest for 2 min off the heat. Season with salt (if the broth is not already salty) and pepper to taste. Serve.

Nutritional information *