Following on from Chef Carmelo’s last recipe on Asparagus Risotto, here’s an excellent way to shrimp it up a bit if you like seafood.
Ingredients”
Pre-cooked shrimps
Risotto as before
Method:
Cook risotto separately as before
Saute 5 shrimps in a small pan in a little butter and olive oil
Assemble risotto – Add 4 shrimps to the cooked risotto and place 5th shrimp on top as decoration to serve!
Enjoy with a light salad and glass of red wine!