Asparagus Risotto With Shrimp
By: Jack Jones
Published: Thursday, April 15, 2010 - 2:12pm

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

1 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. 2 Fry chopped onion on olive oil and add washed rice. Fry all together shortly, add vegetable cubes and pour with one cup of water. 3 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. 4 Arrange the risotto on warm plates and sprinkle with freshly sliced mint.

About


more asparagus recipes on http://www.asparagusgrowing.net