Risotto with green asparagus and shrimp

Ingredients for 4 servings:

• 1 onion(s)
• 1 medium-sized garlic clove(s)
• 300 g shrimp(s), frozen
• 500 g asparagus, green
• 20 ml olive oil
• 200 g risotto rice (Riso Arborio or similar)
• 50 ml dry white wine
• 700 ml vegetable stock
• salt and pepper
• 3 tbsp Parmesan, shaved
• ½ tsp lemon zest

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Easy and quick to prepare

Finely chop the onion and garlic. Thaw the shrimp, rinse, and pat dry. Trim the tough ends of the green asparagus, then cut the asparagus into bite-sized pieces. Heat half of the oil in a saucepan and sauté the onion. Add the garlic and risotto rice and sauté briefly. Deglaze everything with white wine. Add warm vegetable stock until the rice is just covered. Simmer over medium heat for 30-40 minutes, adding warm stock regularly and stirring. Heat the remaining oil in a pan and sauté the asparagus for about 6 minutes. Season with salt and pepper, then remove the asparagus. Add the shrimp to the pan and sauté for about 4 minutes. Garnish the risotto with shaved Parmesan cheese, lemon zest, salt, and pepper. Serve with asparagus and shrimp. Per serving: approximately 305 kcal