Risotto with Shrimp and Asparagus

Ingredients

• 250 g white asparagus
• 250 g green asparagus
• Salt
• 1 tsp sugar
• 2 tbsp lemon juice
• 1 onion
• 1 Garlic clove
• 4 tbsp olive oil
• 350 g risotto rice
• 150 ml dry white wine
• 2 sprigs tarragon
• 2 sprigs Mint
• 8 large shrimp
• Salt
• Pepper
• chili flakes
• 1 tbsp butter
• 2 Tbsp grated Parmesan

Instructions

1. 1.

   Wash both types of asparagus. Peel the white asparagus and trim the tough ends. For the green asparagus, peel only the lower third. Bring about 1.5 L water to a boil in a wide pot. Add 1-2 tsp salt, sugar, and lemon juice. Cook the white asparagus for about 8 minutes; add the green asparagus during the last 4 minutes. Remove the asparagus from the broth (reserve the broth) and shock it with cold water. Trim the tips and cut the stalks into ~2 cm pieces.

2. 2.

   Peel and finely chop the onion and garlic. Heat 2 tbsp oil and sauté both until translucent. Add the rice and stir until it glazes and crackles softly. Deglaze with wine and let it evaporate. Then pour in some of the asparagus broth so that the rice is covered. Simmer, stirring occasionally, for 15-20 minutes. Replenish with more broth when it has been absorbed.

3. 3.

   Meanwhile rinse the tarragon and mint, shake dry, and pluck the leaves. Roughly chop about half. Wash the shrimp, peel up to the tail segment, remove the vein with a small knife, and rinse again.

4. 4.

   About 5 minutes before the cooking time ends, fold the asparagus into the risotto.

5. 5.

   In a separate pan, sauté the shrimp in remaining olive oil for ~2 minutes per side, seasoning with salt, pepper, and chili. Mix butter, Parmesan, and chopped herbs into the risotto. Season with salt and pepper, then serve on plates. Top each plate with two shrimp drizzled with leftover cooking oil and garnish with remaining herbs.