ready in 1 hr
- 200 grams Arborio rice
- ½ onion
- 200 grams green Asparagus
- 4 Tbsps butter
- ⅛ l dry white wine
- ½ l Chicken broth
- 3 Tbsps freshly grated Parmesan
- 2 Tbsps chopped Fresh herbs (such as parsley or chervil)
- 300 grams mixed Shellfish
- olive oil
Sauté chopped onion in butter, add rice, sauté and deglaze gradually with wine and broth. Simmer uncovered over low heat, stirring frequently, for about 20 minutes.
Rinse asparagus, peel off bottom third and cut off ends. Blanch in boiling salted water for about 8 minutes and drain.
Fry seafood in olive oil, season with salt and pepper to taste, and mix in with finished risotto.
Stir in Parmesan, herbs and some flakes of butter, garnish with asparagus and serve.