Lemon Risotto with Green Asparagus & Fish Side Dish (Schandmaul)

4 Cut the shallots and 1 clove of garlic into small pieces and add some grated or finely chopped ginger. (n.B. also some fennel). Cut the tips off the washed asparagus and cut in half. Divide the stems in the same way and cut into small sticks. Avoid the lower, woody part of the asparagus. Squeeze the lemons, cut the remaining vegetables into large pieces. Cut 2 dried tomatoes into fine cubes. Grate the Parmesan.

Heat the broth, if it is unseasoned, add plenty of salt. Heat olive oil in a large saucepan and sauté the shallots with the garlic and ginger for a few minutes. Add the rice and stir-fry for another 2 minutes. With approx. ¼ bottle. Deglaze the white wine. Turn the stove over to medium heat. From then on, the resulting risotto is cooked firm to the bite while stirring constantly and is poured with a ladle of hot broth every few minutes. After about 15 minutes add the asparagus sticks.

Now place three pans on the stove. Heat olive oil in one of them and sauté the coarsely chopped vegetables except for the remaining garlic. At the same time melt a large piece of butter in another one and add the asparagus tips and toss in the butter over medium heat. The separate Add tomatoes and keep warm on minimal heat. The risotto is now slowly approaching the desired creamy, firm consistency. After about 23 minutes, add the lemon juice. Now let the liquid reduce again. Deglaze the vegetables in the pan with a glass of white wine and a dash of soy sauce, reduce the heat if necessary. It shouldn't boil, the salmon is just gently cooked in it. After about 25 minutes, the risotto is mixed with the desired amount of Parmesan and a piece of butter and shortly afterwards removed from the stove. Stir occasionally.

In the remaining pan, heat a large piece of butter and add the remaining cloves of garlic. Fry the scampi on both sides for a short time. In addition, briefly add the salmon slices to the pan with the vegetables and wine and let them steep for about 1-2 minutes. Put a ladle of risotto on a plate and garnish with asparagus tips. The scampi and salmon slices are placed around the outside. Finally sprinkle with a little pepper and then it's called: Buon Apetit!