Saffron risotto with green asparagus and scampi

Name: Saffron risotto with green asparagus and scampi
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 collar (500 g) green asparagus; 7-10 Tbsp Salt; 2 Onions; 1 Garlic clove; 4 TABLESPOONS Olive oil; 200 g Risotto Rice; 50 ml dry white wine; 7-10 Tbsp Pepper; 1-2 tins Saffron threads; 750 ml Vegetable broth (instant); 200 g ready-to-cook scampi; 1 untreated lemon; 50 g Parmesan cheese; 50 g Rocket

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 collar (500 g) green asparagus
7-10 Tbsp Salt
2 Onions
1 Garlic clove
4 TABLESPOONS Olive oil
200 g Risotto Rice
50 ml dry white wine
7-10 Tbsp Pepper
1-2 tins Saffron threads
750 ml Vegetable broth (instant)
200 g ready-to-cook scampi
1 untreated lemon
50 g Parmesan cheese
50 g Rocket

Directions

1
Wash the asparagus, peel the lower third and cut off the woody ends. Cut asparagus into bite-sized pieces, cook in boiling salted water for about 5 minutes and drain. Peel onions, cut into fine slices.
2
Peel the garlic and press it through a garlic press. Heat 2 tablespoons of oil. Fry onion slices, garlic and rice in it until transparent. Deglaze with white wine. Season with salt, pepper and saffron. Add stock, bring to the boil.
3
Cook for about 20 minutes, stirring several times. Wash the scampi and dab dry. Wash lemon and cut into slices. Grate parmesan. Clean, wash and roughly chop the rocket. Heat 2 tablespoons of oil. Fry the scampi and lemon wedges for about 4 minutes.
4
Season with salt and pepper. Stir asparagus, scampi, rocket and parmesan into the risotto. Serve in portions garnished with fried lemon wedges.