asparagus shrimp risotto
Prep: 10min | Cooking: 30min
4 cups water
1 vegetable stock cube
500g fresh green asparagus
1 onion, chopped
4 tbsp butter
1 cup arborio rice
1/3 cup white wine
3-500g prawns of choice (suggest king prawns)
1 tbsp grated lemon zest
2 tbsp chopped fresh/frozen parsley
* Optional: grated cheese
Heat the water in a pot that's wide enough to fit the asparagus. Dissolve stock cube, and add asparagus, simmering 8-10min.
Drain and cut off the stems that are not yet tender (up to 1/4 or so from the base should be enough. Chop the asparagus into 2cm pieces.
In a separate pot, fry onion in butter, with 1/4 tsp salt, until translucent, ca. 5min.
Add the rice, and let it fry for roughly 1min before adding the wine. Stir every couple min, and once the liquids are absorbed start adding ladle after ladle of the broth, waiting for the rice to absorb the liquids before pouring the next ladle, keeping the rice at a light simmer. It will take around 20min until the rice absorbs the broth.
Stir in the prawns and cook 2-3 more min.
Add the chopped asparagus, lemon zest, the remaining butter, parsley, and season to taste with pepper and a little more salt.
* Optional addition: serve with grated cheese.