Risotto with asparagus and shrimps

Name: risotto with asparagus and shrimps
Total time: 30 min
Yield: 4
Ingredients: 500 gram asparagus (white or green); 50 gram butter; 2 tablespoon olive oil; 2 shallot; 400 gram risotto rice; 1.5 liter fish stock of tablet; 1.5 liter fish fond; 150 milliliters White wine; 300 gram shrimp; 100 gram pecorino cheese; 100 gram arugula

Ingredients

500 gram asparagus (white or green)
50 gram butter
2 tablespoon olive oil
2 shallot
400 gram risotto rice
1.5 liter fish stock of tablet

1.5 liter fish fond
150 milliliters White wine
300 gram shrimp
100 gram pecorino cheese
100 gram arugula

Directions

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.
Fry the shallots in the olive oil and half of the butter. Put the asparagus puffs through and fry them.
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.
Spoon the asparagus tips and the shrimp through the last 5 minutes.
Mix, from the heat source, the rest of the butter and the cheese through. Sprinkle the dish with chopped arugula.