Seafood Risotto

Ingredients

• 500 g mixed seafood (e.g., king prawns, scallops, calamari, fresh or frozen)
• 2 tbsp lemon juice
• Salt
• black pepper (freshly ground)
• 1 onion
• 2 Garlic cloves
• 500 g Green Asparagus
• 2 tbsp olive oil
• 200 g risotto rice
• 600 ml hot vegetable broth (instant)
• 125 ml dry white wine

Instructions

1. 1.

   Thaw the frozen seafood. Rinse the seafood, pat it dry, drizzle with lemon juice and season with salt and pepper. Peel the onion and garlic; finely dice the onion.

2. 2.

   Wash, trim, and peel the lower third of the asparagus; cut off the ends. Slice the asparagus diagonally into 4 cm pieces. Boil in salted water for 5 minutes, drain, shock in cold water, and let dry.

3. 3.

   Heat oil in a pot and sauté the onion until translucent. Add the rice, stirring to toast it lightly. Squeeze in the garlic, pour in the wine, and evaporate under high heat. Gradually add the broth while stirring occasionally, cooking uncovered for 20 minutes over medium heat.

4. 4.

   Fold in the asparagus pieces and seafood; cover and simmer for 10 minutes on low heat, seasoning with salt and pepper to taste.