John Myers
Asparagus Risotto with Fish
The perfect asparagus risotto with fish recipe with a picture and simple step-by-step instructions.
- 250 gr Arborio risotto rice
- 1,5 l Asparagus broth
- 600 gr Fresh asparagus
- 500 gr Stargazer fillet
- 8 Slices of bacon
- 1 Onion
- 6 tbsp Lemon juice
- 3 tbsp Freshly grated Parmesan
- Sugar salt butter
- One lemon zest
- 3 tbsp Chopped parsley
- For the risotto: heat the asparagus stock. Peel the asparagus, cut off the lower end, cut part of it into slices, leave the asparagus tips in one piece. Heat the oil in a saucepan, sauté the chopped onion and rice, add the asparagus slices and cook according to the instructions on the packet. Mix in the lemon zest, butter and parsley before serving.
- for the caramelized asparagus: heat the oil in a pan. Fry the asparagus in it and season with salt and sugar. Fry these for between 10 and 15 minutes. Finally, add lemon juice to taste.
- for the fish: cut the stargazer fillet into 4 equal pieces, wrap each with 2 slices of bacon and fry in a little oil over medium heat until translucent. Arrange everything and you’re done
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