Nerone Rice with Asparagus and Shrimp Sauce
Risotto • European
Description
Nerone rice with asparagus and shrimp sauce
Ingredients
- Nerone Rice 1 cup
- Cream 10 fl oz
- Peeled Cooked Shrimp 15 oz
- Asparagus 0 oz
Step-by-Step Guide
Step 1
Place three pots of salted water on the stove: for the rice, shrimp, and asparagus. Bring to a boil.
Step 2
In one pot (with 3 cups of water), add the rice, cover with a lid, and cook on low heat for 40 minutes.
Step 3
In another pot, add the asparagus. Cooking time is to taste. Some prefer boiled asparagus, while I like it barely cooked and crunchy; others just pour boiling water over it.
Step 4
In the third pot, add the peeled shrimp. If your shrimp are unpeeled, you'll need to clean them after cooking, and the weight should be much more.
Step 5
Place the cooked shrimp in a blender along with the cream, salt, and pepper. Blend until it reaches a sauce consistency.
Step 6
Serving suggestion: spread the sauce on plates, place a mound of rice in the center, and arrange the asparagus around it.
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