Shrimp Asparagus Risotto
Ingredients
- 1 pound asparagus, trimmed
- 3/4 pound medium shrimp, shelled and deveined
- Salt
- Pepper
- 1 tablespoon extra-virgin olive oil
- 2 cups vegetable stock
- 6 tablespoons unsalted butter
- 1 small onion, minced
- 12 ounces carnaroli rice
- 1 cup dry white wine
- Pinch of saffron threads
- 1/4 cup freshly grated Parmigiano-Reggiano
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