Asparagus risotto with shrimps
Ingredients (4 persons)
10.5 ounces of wild asparagus
14 ounces of shrimp tails
2 vegetable cubes
2.8 ounces of onion
2 tablespoons of olive oil
10.5 ounces of rice
2 tablespoons white wine
half a lemon
salt
sugar
1 tablespoon of sliced mint
Preparation
1. Cut of the thick asparagus parts and put the tops in boiling water, in which you previously added a bit of salt and sugar. Cook them on low heat for about 5 minutes, and then take them out and drain them.
2. Fry chopped onion on olive oil and add washed rice. Fry altogether shortly, add vegetable cubes and pour with one cup of water.
3. Fry for about 5 minutes while occasionally adding water (about one cup). Then add shrimp tails, asparagus, wine and lemon juice. Fry it altogether for 10 more minutes.
Serving
Arrange the risotto on warm plates and sprinkle with freshly sliced mint.
Tip
After the risotto is cooked, stir in 3/4 ounces of butter.