Wild garlic and asparagus risotto with prawns

Name: Wild garlic and asparagus risotto with prawns
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 TEASPOONS Vegetable broth; 1 Onion; 5-6 Tbsp Olive oil; 250 g Risotto rice; 1⁄8 l White wine (substitute broth); 500 g green asparagus; 2 bundles (50 g each) Wild garlic; 500 g large raw shrimps (about 20 pieces; without head, with shell); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Butter

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 TEASPOONS Vegetable broth
1 Onion
5-6 Tbsp Olive oil
250 g Risotto rice
1⁄8 l White wine (substitute broth)
500 g green asparagus
2 bundles (50 g each) Wild garlic
500 g large raw shrimps (about 20 pieces; without head, with shell)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Butter

Directions

1
Approx. 3⁄4 Bring l water to the boil and stir in broth. Peel and finely dice onion. Fry in 1 tablespoon of hot oil in a pot until translucent. Add rice, sweat briefly. Pour stock and wine bit by bit to the rice, stirring more often.
2
Always add the next portion of liquid only after the rice has absorbed the liquid. Cook the risotto for about 30 minutes.
3
Wash the asparagus, cut the ends off generously. Cut the asparagus diagonally into slices. 8-10 minutes before the end of the cooking time, mix the asparagus into the risotto and add to the cooking time. Wash and clean the wild garlic and shake dry.
4
Ca. 2⁄3 Cut wild garlic into strips. Puree the remaining wild garlic and 3-4 tbsp. oil.
5
Peel the shrimps, except for the tail fin. Cut into the back and remove the dark gut. Wash the shrimps and pat them dry. Heat 1 tablespoon of oil in a frying pan. Fry the prawns in it for about 2 minutes on each side.
6
Season with salt and pepper.
7
Stir the butter and wild garlic strips into the risotto and let it stand for a short time. Season the risotto with salt and pepper. Serve with prawns. Drizzle with wild garlic oil.