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: 1 Onion; 8 TABLESPOONS Olive oil; 250 g Risotto rice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 750 ml Vegetable broth; 150 ml White wine; 500 g green asparagus; 1 collar Wild garlic; 20 raw shrimps (about 25 g each; without head, in shell); 1 TABLESPOON Butter

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion
8 TABLESPOONS Olive oil
250 g Risotto rice
7-10 Tbsp Salt
7-10 Tbsp Pepper
750 ml Vegetable broth
150 ml White wine
500 g green asparagus
1 collar Wild garlic
20 raw shrimps (about 25 g each; without head, in shell)
1 TABLESPOON Butter

Directions

1
Peel and finely chop the onion. Heat 1 tablespoon of oil in a saucepan and fry the onion over a low heat until transparent. Add rice and sauté briefly. Season with salt and pepper. Add broth and wine bit by bit, stirring from time to time. Add the next portion of liquid only when the rice has absorbed the liquid. Cook for a total of 30-35 minutes
2
Wash the asparagus, cut off the woody ends. Cut into slices at an angle. Approx. 8 minutes before the end of the cooking time, mix the asparagus into the risotto and add to the cooking time. Wash, clean and shake dry the wild garlic, cut approx. 2/3 into strips. Puree the remaining wild garlic with 5 tbsp. oil
3
Peel the shrimps, except for the tail fin, and remove the intestines. Wash the shrimps and dab them dry. Heat 2 tablespoons of oil in a frying pan. Fry the prawns for 3-4 minutes, turning them, and season with salt and pepper. Mix wild garlic in strips and butter into the risotto, season again. Arrange the risotto and prawns in bowls, drizzle with the wild garlic oil