Asparagus risotto

Asparagus risotto
Quantity Ingredient
1 White Onion
125 g Risotto rice
0,1 l White Wine
0,5 l Vegetable broth
500 g Green asparagus
0,5 tsp Sugar
10 g Butter
0,5 tbsp Olive Oil
250 g Prawns
10 g Fresh Parmesan cheese
1 tbsp Dill
2 Lemon slices

Asparagus risotto tastes a little more hearty with green asparagus than with white asparagus. For the asparagus risotto, peel a mild white onion and cut into fine cubes. Heat 1/2 tablespoon of olive oil in a saucepan and sauté the onions until light. Add the rice risotto and fry until translucent while stirring with a wooden spoon. Deglaze risotto with white wine and simmer at low temperature without lid for approx. 20 minutes. Pour in some vegetable stock bit by bit and stir occasionally. The asparagus risotto should have a slightly creamy consistency at the end. Peel the green asparagus only at the lower end and cut off the woody ends. Cut the asparagus into bite-sized pieces, as shown in the picture above. Put the tips of the asparagus aside. Place the remaining asparagus in a small saucepan, cover lightly with water, add salt, sugar and butter and bring to the boil. Set the temperature to medium. After 5 minutes, add the asparagus tips and cook for another 2 minutes. Heat 1/2 tablespoon olive oil in a stainless steel frying pan and sauté the shrimps briefly. Season shrimps with pressed garlic. Grate the fresh Parmesan finely, mix it with the asparagus risotto shortly before serving and stir it with some vegetable stock or white wine until creamy. Finely chop the dill and mix with the asparagus risotto. Arrange the asparagus risotto on deep plates and garnish with a little dill and lemon slices.

Servings: 2, Difficulty: 
Preparation time: 45 minutes, Total duration: 45 minutes

All data per serving:
540 kcal
58 g
39 g
16 g

(C)opyright by Marions Kochbuch