Risotto with asparagus

Ingredients

• Risotto rice
  50 g

  180 kcal
• Shrimp
  150 g

  131 kcal
• Parmesan
  20 g

  78 kcal
• Olive oil
  5 g

  45 kcal
• Bulb onion
  80 g

  33 kcal
• Garlic
  10 g

  15 kcal
• Salt
  2 g

  0 kcal
• Black pepper
  2 g

  5 kcal
• Dry white wine
  50 g

  40 kcal
• Asparagus
  200 g

  42 kcal
• Chicken broth
  300 g

  177 kcal

Preparation Steps

1. Heat 1 teaspoon of olive oil in a saucepan and sauté the chopped onion and garlic.
2. Add the risotto rice and cook until translucent, then pour in the wine and let it evaporate completely.
3. Add salt and pepper, pour in half the broth and, stirring, let the rice absorb it completely. Then pour in the remaining broth and stir again until completely absorbed.
4. In a frying pan, fry the chopped asparagus, shrimp and 1 crushed clove of garlic until golden brown. Place rice, top with asparagus and shrimp and sprinkle with Parmesan.