Risotto with Shrimp and Asparagus
- 250 grams white Asparagus
- 250 grams green Asparagus
- 1 tsp sugar
- 2 Tbsps lemon juice
- 1 onion
- 1 garlic clove
- 4 Tbsps olive oil
- 350 grams Arborio rice
- 150 milliliters dry white wine
- 2 stems Tarragon
- 2 stems mint
- 8 large shrimp
- Red pepper flakes
- 1 Tbsp butter
- 2 Tbsps grated Parmesan
Rinse both sorts of asparagus. For white asparagus, peel outer layers and trim tough ends. For green asparagus, peel lower thirds of stalks. In a large pot, boil about 1.5 liters (approximately 6 cups) of water. Season with 1-2 teaspoons of salt, add sugar and lemon juice. Boil white asparagus for about 8 minutes, add green asparagus during the last 4 minutes. Remove and cool. Cut asparagus tips and stalks into 2 cm (approximately 3/4 inch) long pieces.
Peel and finely chop onion and garlic. Heat 2 tablespoons of oil and sauté. Add rice and saute until translucent. Add wine and cook, stirring, until wine is absorbed. Add some of asparagus water until rice is just covered and cook, stirring frequently, until almost all liquid is absorbed. Continue to add asparagus water in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.
Meanwhile, rinse tarragon and mint, shake dry and pluck off leaves. Coarsely chop half of herbs. Rinse shrimp and peel, leaving tails intact. With a small knife, devein and rinse again.
Add asparagus into rice 5 minutes before the of end of cooking.
Heat remaining oil in a pan and saute shrimp for about 2 minutes on each side. Season with salt, pepper and chili. Add butter, parmesan and chopped herbs into risotto. Season with salt and pepper and transfer to plates. Top with two shrimps per plate and garnish with remaining herbs. Serve.