Asparagus Risotto With Shrimp

Photo: flickr user adactio

Ingredients

10 1/2 ounces wild asparagus

14 ounces shrimp tails

2 vegetable cubes

ounces onion

2 tablespoons olive oil

10 1/2 ounces rice

2 tablespoons white wine

half a lemon

salt

sugar

1 tablespoon sliced mint

Preparation

Cut of the thick asparagus parts and put the tops in boiling water, in which you previously added a bit of salt and sugar. Cook them on low heat for about 5 minutes, and then take them out and drain them.

Fry chopped onion on olive oil and add washed rice. Fry all together shortly, add vegetable cubes and pour with one cup of water.

Fry for about 5 minutes while occasionally adding water (about one cup). Then add shrimp tails, asparagus, wine and lemon juice. Fry it all together for 10 more minutes.

Arrange the risotto on warm plates and sprinkle with freshly sliced mint.