Asparagus shrimp risotto
Time
Preparation time: 20 min.
Cooking or baking time: 40 min.
Total preparation time: 1 hr.
Asparagus time is a delicious time. We like to eat the green asparagus in all possible variations. And asparagus can also be combined well with seafood of all kinds. Here I present you a recipe that has existed today: asparagus shrimp risotto.
ingredients
- 250 g of Arborio rice
- 800 ml vegetable stock
- 100 ml of Riesling dry
- 1 shallot finely diced
- 1 garlic clove finely chopped
- 1 tbsp butter
- 1 tbsp thistle oil
- 500 g asparagus green
- 250 g shrimp TK thawed
- 1 tbsp black olives tapenade
- 2 tablespoons of basil cut into fine strips
- Basil cut into fine strips
- freshly grated Parmesan for scattering
preparation
- Clean the asparagus and peel the under third and cut off the woody end. Cut the rods into pleasing pieces.
- Boil the vegetable stock and cook the asparagus pieces without the heads for about 3 minutes. Put the heads into the broth 1-2 minutes later.
- Remove the asparagus pieces from the broth with a slotted spoon and prepare. Keep the fund still hot.
- In a large saucepan, sauté the shallot in butter and thistle oil. Add the garlic and sauté briefly.
- Add the rice unwashed and sauté for about 3 minutes.
- Pour in the Riesling and let it cook over medium heat.
- Gradually pour in the stock and let it boil down again and again.
- Add the shrimp to the rice with the last fond addition and cook with it for 2-3 minutes.
- Remove the risotto from the plate and stir in the tapenade and basil and asparagus.
- Season with salt and black pepper, season to taste.
- Serve the risotto on a preheated plate, sprinkled with freshly grated parmesan and sprinkled with basil sliced in strips.
