Fine green risotto with green asparagus

Name: Fine green risotto with green asparagus
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Onions; 4 Garlic cloves; 50 g Butter; 400 g Risotto Reis; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 l Vegetable broth (instant); 200 ml dry white wine; 100 g Whipped cream; 50 g grated parmesan cheese; 500 g green asparagus; 24 Shrimps ready to cook (à approx. 12 g); 3 TABLESPOONS Oil; 3 TABLESPOONS Lime juice; 8 Shashlik skewers; 7-10 Tbsp Chervil and lime slices

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Onions
4 Garlic cloves
50 g Butter
400 g Risotto Reis
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 l Vegetable broth (instant)
200 ml dry white wine
100 g Whipped cream
50 g grated parmesan cheese
500 g green asparagus
24 Shrimps ready to cook (à approx. 12 g)
3 TABLESPOONS Oil
3 TABLESPOONS Lime juice
8 Shashlik skewers
7-10 Tbsp Chervil and lime slices

Directions

1
Peel and finely dice the onions and garlic. Heat 25 g butter in a wide saucepan, fry the onions over low heat until transparent. Add half of the garlic, fry briefly.
2
Add the rice and sauté briefly. Season with salt and pepper. Add stock and wine little by little. Always add the next portion of liquid only when the rice has absorbed the liquid.
3
Add cream at the end. Cook for about 30 minutes in total. Season again with salt and pepper. Mix in 25 g butter and parmesan. Meanwhile clean the asparagus, cut off the woody lower ends.
4
Cut off the asparagus heads. Cut the remaining asparagus into diagonal, slightly thicker slices. Put asparagus in boiling salted water and cook for 6-8 minutes. Then pour into a sieve and drain a little.
5
Fold the asparagus into the risotto 5 minutes before the end of the cooking time. In the meantime, wash the shrimps, dab dry with kitchen paper and put 3 shrimps on each skewer as desired. Heat the oil in a large pan and fry the skewers for 3-4 minutes at medium heat, turning them over.
6
After half the frying time, add the remaining garlic and lime juice. Season with salt and pepper. Serve risotto with 2 skewers on plates. Garnish as desired with chervil and slices of lime.