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🍽️ Asparagus Risotto with Sugar Snap Peas and Fried Shrimp

570 kcal · 30 min · 4 servings

Ingredients

• green asparagus 2 bunch
• shallots 2 pcs
• vegetable broth 900 ml
• oil 5 tbsp
• risotto rice 300 g
• dry white wine 100 ml
• snow peas 250 g
• salt pinch
• party shrimp 300 g
• garlic cloves 1 pcs
• pepper, white ground pinch
• parmesan, grated 40 g

Instructions

1. 1. Clean the asparagus thoroughly, remove the woody ends, and cut diagonally into pieces about 1 cm wide. Halve the shallots, peel them, and dice finely.
2. 2. If necessary, stir the broth and heat it in a pot. In another pot, warm 2 tbsp oil over medium heat. Sauté the shallots in it for about 2 minutes until translucent. Add the rice and roast for about 2 minutes until it sticks slightly to the bottom.
3. 3. Deglaze with white wine and let it cook down completely. Cover the rice lightly with a ladle of hot broth and stir. Cook the risotto for about 20 minutes, stirring occasionally, adding more broth as needed so the rice remains lightly covered.
4. 4. Wash the snow peas and cut them in half diagonally. Rinse the shrimp and pat dry. Peel the garlic and slice it finely.
5. 5. Heat 3 tbsp oil in a pan and fry the shrimp together with the garlic for about 3 minutes. Add the snow peas and cook for about 2 minutes. Season with salt and pepper.
6. 6. Add the asparagus about 10 minutes before the end of the cooking time. Mix the parmesan into the risotto and season with salt and pepper. Plate the asparagus risotto with snow peas and fried shrimp. Enjoy!

Nutrition per serving

• kcal: 570
• Protein: 32 g · Fett/Fat: 16 g · Carbs: 80 g