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Saffron, Shrimp and Asparagus Risotto
Ingredients
  • 1.5 Cups Arborio Rice
  • 1 Cup Shrimp - cleaned
  • ½ Bunch Baby Asparagus - cleaned and hard ends chopped
  • 4 Tbsp Butter
  • 1 Tsp Olive Oil
  • 1 Clove Garlic - minced
  • ¼ Tbsp Saffron
  • ¼ Tbsp Dried Italian Seasoning
  • Salt - as per taste
  • ⅛ Tsp Black Pepper Powder
  • 3 Cups Shrimp Stock - store-bought or homemade
  • ¾ Cup White Wine
  • 2 Tbsp Asiago Cheese - grated
  • 1 Tbsp Parmesan Cheese
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