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Middle East Main course

Saffron Shrimp & Asparagus Risotto

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50 Min
Intermediate

Ingredients

-
6 servings
+

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

2 Mediums
Shallots, chopped finely
2 Cloves
Garlic, crushed
2 tbsp
Butter
2 cups
Arborio rice
2 cubes
MAGGI® Saffron Stock
4 cups
Hot Water
300 g
Asparagus
600 g
Peeled & cleaned shrimps
6 tbsp
Cheese, parmesan, grated

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Nutrition Value

Energy
411.58 kcal
Protein
27.6 g
Carbohydrates
59.14 g
Fats
6.9 g
Information per serving
Lets Cook

Instruction

50 Minutes
Step1
1 Min
In a deep pan, sauté shallots and garlic in butter until soft, add rice and stir together and cook over medium heat for 2-3 minutes.
Step2
1 Min
Add 2 cubes MAGGI Perfect Saffron Stock, and 4 cups of hot water and stir over medium-low heat for 10 minutes.
Step3
1 Min
Add asparagus and shrimp, stir together and cook for another 10 minutes until shrimp is cooked and rice is tender.
Step4
1 Min
Stir in Parmesan cheese and serve.
Saffron Shrimp & Asparagus Risotto

Step1 of 4

In a deep pan, sauté shallots and garlic in butter until soft, add rice and stir together and cook over medium heat for 2-3 minutes.

Saffron Shrimp & Asparagus Risotto

Step2 of 4

Add 2 cubes MAGGI Perfect Saffron Stock, and 4 cups of hot water and stir over medium-low heat for 10 minutes.

Saffron Shrimp & Asparagus Risotto

Step3 of 4

Add asparagus and shrimp, stir together and cook for another 10 minutes until shrimp is cooked and rice is tender.

Saffron Shrimp & Asparagus Risotto

Step4 of 4

Stir in Parmesan cheese and serve.

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