Seafood Risotto

Ingredients

• 200 g arborio rice
• 0.5 onion
• 200 g green asparagus
• 4 tbsp butter
• 0.125 l dry white wine
• 0.5 l chicken broth
• 3 tbsp freshly grated Parmesan
• 2 tbsp chopped herbs (e.g., parsley, chervil)
• 300 g mixed seafood
• olive oil
• Salt
• Pepper

Instructions

1. 1.

   Sauté the chopped onion in butter, add the rice and sauté, deglaze with wine and gradually add broth. Cook over low heat while stirring frequently for about 20 minutes uncovered.

2. 2.

   Wash the asparagus, peel the lower third and trim the ends, then blanch in boiling salted water for about 8 minutes, drain and set aside.

3. 3.

   Sauté the seafood in olive oil, season with salt and pepper, and fold into the finished risotto.

4. 4.

   Fold in Parmesan, herbs, and a few butter flakes, garnish with asparagus, and serve.