Risotto with green sauce

Wash the artichokes, cut them removing the outer leaves. Cut the onion, the asparagus and the leek. Put a little olive oil in a frying pan and add the vegetables with a little salt and pepper.

While they are cooking, put the broth with the spinach in a pot. Once the spinach has been cooked on the fire, beat the spinach with the broth so that it is well integrated, add a little salt and a pinch of salt.

Once the vegetables are cooked, add the rice until it is transparent, then add a splash of white wine and gradually add the broth with the spinach. As we see that the broth is being consumed we add more until the rice is cooked.

Once the rice is done, add the butter and the grated cheese. Serve it together with the shrimps cooked in the frying pan. A little more grated cheese on top and enjoy!