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🍽️ Creamy Seafood and Asparagus Risotto

364 kcal · 30 min · 4 servings

Ingredients

• 500 g mixed seafood (e.g. King Prawns, Scallops, Calamari, fresh or frozen)
• 2 tbsp lemon juice
• salt
• pepper (from the mill)
• 1 onion
• 2 garlic cloves
• 500 g green asparagus
• 2 tbsp olive oil
• 200 g risotto rice
• 600 ml hot vegetable broth (instant)
• 125 ml dry white wine

Instructions

1. 1. Thaw the frozen seafood completely.
2. 2. Rinse the seafood briefly under running water.
3. 3. Pat the seafood dry with kitchen paper.
4. 4. Drizzle the seafood with lemon juice.
5. 5. Season the seafood with salt and pepper.
6. 6. Peel the onion.
7. 7. Peel the garlic clove.
8. 8. Dice the onion finely.
9. 9. Wash the asparagus under running water.
10. 10. Trim the asparagus (remove inedible parts).
11. 11. Peel the lower third of the asparagus.
12. 12. Cut off the tough ends of the asparagus.
13. 13. Cut the asparagus diagonally into pieces about 4 cm long.
14. 14. Bring water to a boil in a pot and season with salt.
15. 15. Add the asparagus pieces to the boiling salted water.
16. 16. Cook the asparagus for 5 minutes.
17. 17. Drain the asparagus.
18. 18. Shock the asparagus (cool under cold water).
19. 19. Let the asparagus drain well.
20. 20. Heat oil in a pot.
21. 21. Sauté the onion cubes in the hot oil until translucent (cook briefly until soft and see-through).
22. 22. Add the rice to the pot.
23. 23. Sauté the rice while stirring until translucent.
24. 24. Press the garlic into the pot.
25. 25. Add the wine to the pot.
26. 26. Let the wine evaporate over high heat.
27. 27. Add the broth gradually to the rice.
28. 28. Cook the risotto uncovered over medium heat.
29. 29. Stir the risotto occasionally.
30. 30. Cook the risotto for 20 minutes.
31. 31. Add the asparagus pieces to the risotto.
32. 32. Add the seafood to the risotto.
33. 33. Mix everything well together.
34. 34. Cover the pot with a lid.
35. 35. Let the risotto simmer over low heat.
36. 36. Let the risotto sit for 10 minutes.
37. 37. Taste the risotto.
38. 38. Season the risotto with salt and pepper if needed.

Nutrition per serving

• kcal: 364
• Protein: 20 g · Fett/Fat: 8 g · Carbs: 46 g