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Shrimp and Asparagus Saffron Risotto

Erren @ Erren's Kitchen
  • 28 minutes
  • Serves 5

INGREDIENTS

7 oz

Shrimp, raw

20

Asparagus

2

Celery stalks

1 handful

Flat leaf parsley

2 cloves

Garlic

2

Shallots, small

4 cups

Chicken stock

2 tbsp

Lemon juice

2 cups

Risotto rice

1 tsp

Saffron threads

1

Salt and pepper

4 tbsp

Butter, unsalted

2/3 cup

Parmesan, grated

1 cup

White wine, dry