Asparagus Risotto with Shrimps
Rice or Pasta Salad
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Cook Time
50 min
Servings
4
Difficulty
Medium
Prep Time
20 Min
Description
This asparagus risotto with shrimps is a delicious main course, ideal for spring. The combination of fresh asparagus, juicy shrimps and creamy risotto makes this dish a feast for the palate. With a preparation time of 50 minutes, it is perfect for a festive dinner or a special occasion. The recipe is designed for 4 servings.
Ingredients (15 ingredients)
-
60 g Parmesan
-
500 g Asparagus
-
250 g raw Shrimps
-
30 g Oil
-
1 piece Garlic clove
-
0.5 tsp Salt
-
0.5 tsp Pepper
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1 piece Lemon
-
800 g Water
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60 g Butter
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0.5 tsp Sugar
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2 geh. TL Spice paste for vegetable broth, home made
-
50 g Shallots
-
250 g Risotto rice
-
100 g White wine
Preparation (12 steps)
Chop parmesan
Put 60g Parmesan into the mixing bowl and chop for 10 sec./speed 10. Transfer and rinse the mixing bowl.
Prepare asparagus
Peel 500g asparagus and save the peels. Cut off the asparagus heads and the woody ends. Put asparagus heads and 250g shrimps together in a separate bowl.
Prepare marinade
Put 30g oil, 1 garlic clove, ½ tsp salt, ½ tsp pepper and lemon zest into the mixing bowl. Chop for 3 sec./speed 8. Add the marinade to the asparagus heads and shrimps in the bowl and mix.
Prepare asparagus stock
Put asparagus peels, asparagus ends, 800g water, 20 g butter, 10 g lemon juice, ½ tsp sugar, 1 tsp salt and 2 level tsp spice paste for vegetable broth into the mixing bowl. Cook for 15 min./120°C/speed 1. During this time, cut the asparagus spears into 5 mm pieces and set aside.
Pour off asparagus stock
Pour the contents of the mixing bowl through the simmering basket and collect the cooking liquid.
Chop shallots
Put 50g shallots into the mixing bowl, chop for 3 sec./speed 6 and push down with the spatula.
Sauté shallots
Add 20g butter and sauté for 3 min./100°C/speed 1.
Sauté rice
Add 250g risotto rice and sauté for 3 min./100°C/speed 1.
Deglaze with wine
Add 100g white wine and deglaze for 1 min./100°C/speed 1.
Cook risotto
Add 700g cooking liquid (top up with water if necessary) and marinated asparagus heads and asparagus spears and stir once over the bottom of the mixing bowl with the spatula to loosen the rice. Place the Varoma container on top, place the marinated shrimps in the Varoma container, close and cook for 20-22 min./100°C/speed 1.
Refine risotto
Remove the Varoma, add 20 g butter and 30 g chopped Parmesan, stir in with the spatula, let it steep for a minute and season.
Serve
Spread the risotto on plates, top with asparagus heads and shrimps, sprinkle with Parmesan and serve.
Finished cooking? Great! 🎉
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Allergens
- Shrimps
- Milk
- Lactose
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