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STRIPELAND
Risotto with asparagus and shrimps
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Ingredients
Directions
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Peel the asparagus and remove about 3 cm from the end. Cut off the asparagus tips and set aside. Divide the rest into small pieces.
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Fry the shallots in the olive oil and half of the butter. Put the asparagus puffs through and fry them.
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Add the rice and stir-fry until the grains shine. Pour in the white wine and let it evaporate at a high setting. Then pour in little bit the fish stock and let it simmer for 12 minutes. Only add new stock when the moisture is almost absorbed.
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Spoon the asparagus tips and the shrimp through the last 5 minutes.
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Mix, from the heat source, the rest of the butter and the cheese through. Sprinkle the dish with chopped arugula.
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Nutrition
715Calories
Sodium0% DV0g
Fat42% DV27g
Protein60% DV30g
Carbs28% DV83g
Fiber0% DV0g
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