Prosecco – Risotto with scampi and green asparagus

Ingredients for 4 servings:

• 200g risotto
• 1 shallot(s)
• ½ bottle of Prosecco
• 2 tsp, heaped vegetable stock, granulated
• 1 garlic clove(s)
• ½ tbsp tarragon, dried
• 125 g scampi
• Parmesan, freshly grated
• 1 bunch of asparagus, green
• Parsley, finely chopped
• salt and pepper
• olive oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Add the granulated vegetable stock to ½ liter of hot water and bring to a boil. Finely chop the shallot and garlic and sauté in olive oil in a large pot. Add the risotto rice and let it become translucent, then deglaze with a little Prosecco. From now on, stir well for about 30 minutes. The rice must not be left alone! And it must be kept nice and moist by alternating Prosecco and vegetable stock. After about 20 minutes, add 3 tablespoons of grated Parmesan and the tarragon (how it smells!). Continue stirring until the rice is cooked but still firm to the bite. Wash the asparagus and scampi, cut the asparagus into pieces, and fry them together in olive oil in a pan, seasoning with salt and pepper. Once the risotto rice is ready, combine everything. Sprinkle with Parmesan and parsley and serve.