Asparagus risotto with shrimp

Asparagus and shrimp are not a rare combination, but fresh mint turns them into a whole new experience for all the senses.

Preparation steps

Break off the thickened parts with the asparagus and put the tops in boiling water to which you have added a little salt and sugar. Cook them over low heat for about 5 minutes, then remove and drain.
Saute the chopped onion in olive oil and add the washed rice. Stir everything together briefly, add the vegetable cubes and pour in 250 ml of water.
Simmer for about 5 minutes, occasionally adding water (250 ml). Then add the shrimp tails, asparagus, wine and lemon juice and simmer for another 10 minutes.

Serving

Arrange the risotto on warm plates and sprinkle with freshly sliced mint.

Advice

At the end of cooking, mix 20 g of butter into the risotto.

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