  Asparagus
and Shrimp Risotto
INGREDIENTS
- 1 Tbsp
Prenzel Lime or Lemon
Infused Rice Bran Oil
- 1 shallot, chopped
- 4 spears of cooked asparagus, cut in one-inch
pieces
- 1 cup risotto rice
- 1/4 cup Prenzel
Vincon white mixed with 3/4 cup water
- 2 cups quality chicken stock
- 100g cooked cooked shrimp
- 1/3 cup of parmesan cheese
- Small handful parsley, chopped
METHOD
In a pan, heat the Lime or Lemon Infused oil
over a medium heat.
Add the shallots and cook for two minutes.
Add the asparagus, then cook for another minute.
Toss in the risotto rice, stirring continuously
for about 2 minutes.
Add the Vincon and water and continue to stir
until almost all of the liquid has been absorbed.
Gradually add the chicken stock, about a 1/4
cup at a time, stirring constantly.
When the risotto rice has absorbed all of the
stock and the rice is no longer hard in the centre,
add the shrimp and stir gently for 2 minutes.
(If rice is still not fully cooked, add a little
more water).
Add the parsley and parmesan cheese, gently stir,
and serve hot.
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