This easy risotto is a fantastic spring dish because it has a light lemon flavor and is topped with tender shrimp and flavorful pieces of asparagus. For a tasty risotto you need a little time and patience, because a good risotto requires good cooking technique. The process of stirring is what gives the risotto its typical consistency. Find out below how you can prepare risotto with green asparagus and shrimps!
With this delicious vegetable you can prepare numerous dishes for your family and friends -this is a good recipe ideafor risotto with green asparagus!
Ingredients
- 700 ml chicken stock
- 500 ml water
- 350 g asparagus, cleaned and cut
- 1 small onion, finely chopped
- 4 tablespoons butter
- 250 g Arborio-Reis
- 60 ml dry white wine
- 350g medium sized prawns, peeled and deveined
- 1 tablespoon grated lemon peel
- 20 g grated Parmesan
- 2 tablespoons chopped leaf parsley
- Salt and pepper
Risotto with green asparagus and shrimps – preparation
- In a medium-sized pot, bring the broth and water to a boil over a low heat. After adding the asparagus, continue cooking with the lid closed until the asparagus spears are fork-tender, about 4 minutes.After the cooking processAfter stopping in an ice bath with a slotted spoon, the asparagus should be drained. Keep the broth in a covered pot over low heat.
- Sauté the onion in 2 tablespoons butter and 1/4 teaspoon salt in a 4-quart saucepan over medium heat, stirring occasionally, until the onion is softened, about 5 minutes.
- Add the rice and cook for 1 minute, stirring regularly. After adding the wine, bring it to a simmer, stirring frequently, until completely absorbed.
- Stir in 120 ml stock and bring to the boil, stirring constantly, until absorbed. Gradually add 120ml stock, stirring the rice frequently and allowing each addition to absorb before adding the next. The whole thing takes about 18 minutes until the rice is creamy and soft, but still a little chewy - it should have the consistency of a thick soup. Some of the broth is reserved.
- Add the shrimp to the pan and stir. Cook until shrimp are opaque, 2 to 3 minutes.
- Mix the chopped asparagus, add the lemon zest, remaining 2 tablespoons butter, grated Parmesan cheese, chopped parsley and ground pepper. If you wish, you can thin the risotto with some of the remaining liquid.
