Ingredients
- bag of frozen shrimp, defrosted
- handful of green asparagus cut into 1 inch pieces (fresh peas would also work well)
- large mugful of risotto rice
- homemade vegetable sock
- butter
- small handful of grated parmesan
- 1 large glass of dry white wine, e.g. sauvignon blanc
- 2 sticks of celery, finely cut
- 2 shallots, finely cut
- small handful of basil and mint
- 1/3 grated lemon
- salt and black pepper
Vegetable broth
- 2 garlic cloves
- few potatoes
- celery / onions
- carrots
- courgettes
- green beans
- thyme and parsley
- salt
Preparation
- Make the vegetable broth
- Fry the shallots and the celery in a knob of button and some olive oil
- Add the rice, fry for 1-2 minutes
- Add the wine and keep stirring until absorbed, meanwhile fry the asparagus at medium high heat in another pan for 2-3 minutes
- Begin adding stock and keep stirring
- After 5 minutes add the quick-fried asparagus
- 2-3 minutes form the end, add the prawns, stir in.
- turn of the heat, add parmesan, herbs, and lemon zest and cover with a clean tea-towel
Notes
see also https://casualfoodist.com/risotto-with-shrimp-and-asparagus/
