Risotto asparagi e gamberi

Risotto asparagi e gamberi
Prepare ingredients.
Put 1,5 liter of vegetable stock into a cooking pot.
Bring to a boil.
Cut out the hard part of 400-500 grams of green asparagus.
Put asparagus into boiling broth and cook them only until they're crisp-tender.
Then remove them from the heat and drain them thoroughly.
Transfer the asparagus to cold water immediately in order to maintain their green color.
Chop 1 onion finely.
Heat 2-3 tablespoons olive oil in a cooking pot.
Put chopped onion into the hot olive oil.
Fry chopped onion until it starts to get fragrant.
Add 250-300 grams of arborio rice.
... and fry until translucent.
Put a ladleful of hot stock ...
... and add to the rice.
Cook over a medium heat and keep stirring until all the stock is absorbed.
Repeat this ...
... until all the stock has been used, the rice no longer has a chalky core and the risotto is thick and glossy.
Add 6-8 prawns.
Cut cooked green asparagus into small pieces.
Add pieces of asparagus to the rice.
Mix in gently.
Continue simmering.
Remove the pit of 7 canned green olives.
Chop olive pulp finely.
Add chopped olive pulp to the rice.
Add basil leaves (at will).
Mix in briefly and turn off the heat.
Sprinkle with grated partmesan cheese before serving.


Risotto is a northern Italian rice dish cooked in a broth to a creamy consistency. Many types of risotto contain butter, wine, onion, and parmesan cheese. It is one of the most common ways of cooking rice in Italy.

Risotto aspearagi e gamberi is risotto with green asparagus and prawns.


250 grams arborio rice (250-300 grams)
400 grams green asparagus (400-500 grams)
6 prawns (6-8)
7 canned green olives
  basil leaves
1 onion
3 cloves garlic (3-4 cloves)
1 liter vegetable stock (1,5 liter)
3 tablespoons olive oil (3-4 tablespoons)
  grated parmesan cheese