John Myers
Contents
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Ingredients
- 200 g Risotto rice
- 150 ml White wine
- 600 ml Clear broth
- 5 tbsp Olive oil
- 75 g Wild garlic fresh
- 1 Onion
- 50 g Parmesan
- 300 g Green asparagus
- 12 Scampis
- Pepper from the grinder
- Salt
- Butter
Instructions
- Peel the onion and dice it. Sauté in 1 tablespoon of olive oil, add risotto rice and sweat briefly, deglaze with white wine. Do not add the stock until the rice has absorbed the liquid. Cook for a total of approx. 30–35 minutes.
- In the meantime, wash the wild garlic and shake dry. Cut 50 g into fine strips. Finely puree the rest with 3 tablespoons of olive oil. Stir the pureed wild garlic into the rice. Wash the asparagus, cut off the woody ends and peel the lower third. Third asparagus and cook in hot salted water with a little butter for about 10 minutes.
- Wash the scampi and pat dry. Heat 1 tablespoon of oil in a pan. Fry the scampis in it for 3–4 minutes, turning, season with pepper.
- Mix the wild garlic in strips and Parmesan into the risotto, season again to taste. Remove the asparagus from the asparagus water, arrange on plates with the risotto and prawns, garnish with a little Parmesan.
Nutrition
Serving: 100gCalories: 356kcalCarbohydrates: 26.2gProtein: 5.5gFat: 23.7g
