Asparagus Risotto with Scampi

For the asparagus risotto with scampi, first sauté the scampi in olive oil, season and set aside.

In the same oil, sauté the rice until translucent, add the finely chopped garlic and deglaze with a little wine.

When the wine is reduced, extinguish with the fish stock while stirring. Cut the asparagus into 2 to 3 cm pieces and remove the hard parts, then boil briefly in salted water until al dente. Add the asparagus and scampi to the rice before the end.

Cook, stirring constantly, until the rice is fully cooked.

Sprinkle the asparagus risotto with scampi with grated cheese and serve.

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