Recipe for Risotto with Ricotta, Asparagus, and Shrimp

Clean the asparagus and blanch them in water for about 8 minutes, ensuring they remain green. Drain and chop them, keeping the tips.

Clean the asparagus and blanch them in water for about 8 minutes, ensuring they remain green. Drain and chop them, keeping the tips. Season with salt and pepper, then set aside.

Cook the rice; for this, lightly sauté it in a bit of oil, add white wine, and when it evaporates, continue with the traditional cooking method by gradually adding the broth.

When the rice is halfway cooked, add the mixture of asparagus and shrimp, reserving a few shrimp and asparagus tips for decoration.

Remove from heat, add 250g of ricotta and mix well to make it creamy.

To finish, garnish the dish with the reserved shrimp and asparagus tips, along with a few spoonfuls of ricotta!