Risotto with prawns and green asparagus

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   First I peel the onions and chop them finely. I heat the oil in a large, wide pot and steam the onions in it

2. 2

   Then I add the rice and let it steam while stirring until it is glassy. Then I pour 1/2 l hot water and the white wine and stir in the stock. Bring the whole thing to the boil once, then simmer openly at low heat for 20-25 minutes. Stir from time to time. Whenever the liquid is almost evaporated, I gradually add 1/2 l of hot water

3. 3

   In the meantime, I wash the asparagus and cut the woody ends off generously. Cut the stems into diagonally short pieces. Peel the prawns, except for the tail fin. Make a longitudinal incision in the back, remove the dark intestine. Then I wash the shrimps and dab them dry with kitchen paper

4. 4

   Now I heat 2 tablespoons of butter in a coated pan, fry the asparagus for 4-5 minutes while turning it and take it out

5. 5

   Then I put 2 tablespoons of butter into the frying fat and fry the prawns in it for 3-4 minutes. Add the asparagus and heat it briefly. Then only season with salt and pepper

6. 6

   Finally season the risotto with salt and pepper. Grate the parmesan and stir into the risotto with the remaining butter. Arrange in deep plates with asparagus and prawns on top. And because the eye catches, I garnish with lemon wedges and dill

Nutrition Facts

KCAL
660 kcal

CARBS
75 g

FATS
21 g

PROTEINS
34 g