Shrimp and Asparagus Risotto

Shrimp and Asparagus Risotto

Shrimp and Asparagus Risotto

Course Main Course
Cook Time 25 minutes
Standing time 10 minutes
Total Time 35 minutes


  • Stack Cooker


  • 2 cup chicken broth
  • 1 cup risotto rice
  • 1 cup asparagus chopped
  • 16-20 medium shrimps frozen and uncooked
  • ½ cup parmesan freshly grated
  • ½ cup green onion chopped
  • salt and pepper to taste


  • In the 3L of the Tupperwave Stack Cooker, mix the chicken broth and rice. Cook in microwave 15 minutes at 100% with the lid on.
  • Cut the asparagus into chunks with the Power Chef.
  • Chop the shallots whit the Chop N’ Prep Chef and grate the cheese whit the grate master.
  • Once the 15 minutes in the microwave are over, add the frozen shrimp and asparagus.
  • Cook 10 minutes at 100% or until rice is tender and creamy.
  • Add salt and pepper as you like and stir.
  • Let stand 8-10 minutes.
  • Discover, sprinkle with shallots and cheese, toss and serve.


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