Asparagus risotto with prawns and Parmesan crisps

Ingredients for 4 servings:

• 500 g asparagus, white
• 1 bunch of soup vegetables
• 2 liters of vegetable broth
• 300 g short grain rice
• 100 g Parmesan, grated
• Coriander powder
• Cumin powder
• Nutmeg, freshly grated
• some tomatoes, dried
• Salt and pepper, white
• 12 shrimp(s), frozen
• Parsley or coriander leaves, for garnishing
• 100 g Parmesan, grated
• 1 tsp dried herbs of Provence

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Peel and slice the asparagus. Finely dice the soup vegetables. Cut the sun-dried tomatoes into small pieces. For the risotto: Brown the rice in a little oil in a large, deep pan, then add the soup vegetables and asparagus. Gradually add the vegetable stock, stirring frequently, until the desired consistency is reached. Add the sun-dried tomatoes, cumin, nutmeg, and coriander, along with the frozen shrimp, and let it simmer over low heat. Finally, stir in the Parmesan cheese, then season the risotto with salt and pepper. To serve, garnish the risotto with fresh parsley or coriander, if desired. For the Parmesan crisp: Mix the Parmesan cheese with a little water and Provençal herbs. Drop the mixture in dollops onto a baking sheet lined with baking paper and bake at 200°C (top/bottom heat) until crispy.