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Saffron Shrimp & Asparagus Risotto
4'
Not included in this recipe
Treenut
Peanuts
Fish
Ingredients
Servings
-
6 Portions
+
Shallots, chopped finely
2 Mediums Shallots, chopped finely
Garlic, crushed
2 Cloves Garlic, crushed
Butter
2 tablespoons Butter
Arborio rice
2 cups Arborio rice
MAGGI® Saffron Stock
2 cubes MAGGI® Saffron Stock
Hot Water
4 cups Hot Water
Asparagus
300 grams Asparagus
Peeled & cleaned shrimps
600 grams Peeled & cleaned shrimps
Cheese, parmesan, grated
6 tablespoons Cheese, parmesan, grated
Saffron Shrimp & Asparagus Risotto
Nutri value
| Carbohydrates | 59.13 g |
| Energy | 411.58 kcal |
| Fat | 6.9 g |
| Protein | 27.6 g |
| Fiber | 3.73 g |
| Sodium | 217.35 g |
| Sugar | 2.27 g |
Instructions
4 Steps
50'
Total
10'Preparation
40'Cooking
0'Waiting
MAGGI Saffron Bouillon: Saffron Shrimps & Asparagus Risotto
Step by step
1 of 4
1'
Step 1
In a deep pan, sauté shallots and garlic in butter until soft, add rice and stir together and cook over medium heat for 2-3 minutes.
Check
2 of 4
1'
Step 2
Add 2 cubes MAGGIⓇ Saffron Stock, and 4 cups of hot water and stir over medium-low heat for 10 minutes.
Check
3 of 4
1'
Step 3
Add asparagus and shrimp, stir together and cook for another 10 minutes until shrimp is cooked and rice is tender.
Check
4 of 4
1'
Step 4
Stir in Parmesan cheese and serve.
Check
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Saffron Shrimp & Asparagus Risotto
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