White Asparagus Risotto with Jumbo Shrimp
A fresh white asparagus risotto featuring jumbo shrimp, crafted from the Risotto category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g white asparagus
- 1 shallot (finely diced)
- 1 garlic clove (finely sliced)
- 50 g butter
- 50 g grated Parmesan (approx.)
- 16 mint leaves (4 for garnish)
- 200 g risotto rice (Carnaroli)
- 50 ml dry white wine
- a pinch of sugar
- juice of half a lemon
- 6 jumbo shrimp (in shell)
- Salt
- black pepper (freshly ground)
- piment d’Espelette
Instructions
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1.
Peel the asparagus. From the shells, some sugar and lemon juice make an asparagus stock. Sauté the shallots and garlic in butter until translucent. Cut the asparagus into cubes, reserving the tips for separate cooking. Add the cubes and rice to the pan, sauté, then deglaze with white wine. Pour in 1 liter of hot asparagus stock and cook the rice al dente.
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2.
Clean and halve the jumbo shrimp. Remove the vein with a small knife and rinse briefly under cold running water. Heat olive oil in a skillet and gently fry with herbs and a touch of garlic.
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3.
Meanwhile, finish the risotto by adding butter and grated Parmesan. Fold in finely sliced mint and season with salt and pepper to taste.
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4.
Plate the risotto on four preheated dishes and garnish with the jumbo shrimp and a sprig of mint.
