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🍽️ Asparagus Risotto with Sautéed Shrimp

608 kcal · 30 min · 4 servings

Asparagus Risotto with Sautéed Shrimp Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Let the shrimp thaw overnight in the refrigerator.
  2. 2. Cut the parmesan into rough chunks.
  3. 3. Place the parmesan chunks into the mixing container.
  4. 4. Grind the cheese for 15 seconds on speed 10.
  5. 5. Transfer the ground parmesan into a bowl.
  6. 6. Clean the mixing container.
  7. 7. Halve the onion and peel it.
  8. 8. Peel the garlic.
  9. 9. Peel the white asparagus.
  10. 10. Cut off the woody ends of the asparagus.
  11. 11. Cut the asparagus into pieces about 2 cm in size.
  12. 12. Place the onion and garlic into the mixing container.
  13. 13. Grind the onion and garlic for 4 seconds on speed 8.
  14. 14. Push the ingredients down with a spatula.
  15. 15. Add 20 g of butter.
  16. 16. Fry the butter for 3 minutes on the sauté setting.
  17. 17. Add the rice.
  18. 18. Sauté the rice for 3 minutes at 100 °C on speed 1.
  19. 19. Deglaze the rice with hot vegetable broth.
  20. 20. Add the asparagus.
  21. 21. Cook the risotto without the measuring cup for 20 minutes at 100 °C on speed 1 in reverse mode.
  22. 22. Wash the shrimp shortly before the end of the cooking time.
  23. 23. Pat the shrimp dry.
  24. 24. Wash the thyme.
  25. 25. Shake the thyme dry.
  26. 26. Wash the lemon.
  27. 27. Squeeze half of the lemon.
  28. 28. Slice the other half of the lemon.
  29. 29. Heat olive oil in a frying pan on high heat.
  30. 30. Fry the shrimp, lemon slices, and thyme for approx. 4 minutes.
  31. 31. Season the shrimp with salt and pepper.
  32. 32. Add 20 g of butter after the cooking time has ended.
  33. 33. Add the ground parmesan.
  34. 34. Mix everything for 40 seconds on speed 2 in reverse mode.
  35. 35. Season the risotto with salt, pepper, and lemon juice.
  36. 36. Plate the asparagus risotto with the shrimp.
  37. 37. Serve the dish.

Nutrition per serving