Asparagus risotto with Pancetta
Standard
Serve hot
Risotto ai gamberi grigi
Very easy
Serve hot
Print recipe
Ingredients
- Risotto (ref. B13) - 250 g
- Chopped leek - 80 g
- Leek (julienne) - 15 to 20 g
- Butter - 1 csp
- Grey shrimps - 80 g
- Salt and pepper
- Olive oil - 1 csp
- Watercress (decoration) - 12 leaves
Preparation
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Ingredients
- Risotto (ref. B13) - 250 g
- Chopped leek - 80 g
- Leek (julienne) - 15 to 20 g
- Butter - 1 csp
- Grey shrimps - 80 g
- Salt and pepper
- Olive oil - 1 csp
- Watercress (decoration) - 12 leaves
Risotto ai gamberi grigi
Preparation
Melt the leeks in a pan with butter, season and set aside.
In the same pan, add the olive oil. Once the oil is hot, pour in the risotto and mix until the sauce binds. Add the chopped leeks and season.
Arrange the risotto in a deep hot plate and arrange the prawns on the side. Decorate with the watercress leaves and the leek in julienne.