Asparagus risotto with crayfish

Name: Asparagus risotto with crayfish
Total time: 45 min
Yield: 4 people
Ingredients: risotto rice; asparagus spears; asparagus stock; white wine; butter; onion (small); parmesan; organic lemon (zest only); crayfish; salt, pepper to taste

Duration: 45 min

Difficulty: medium

Tags:

gluten-free

If you like to try new culinary experiences, then you should try this recipe. The basis is a creamy risotto that blends perfectly with the aroma of the mildly nutty asparagus. The addition of crayfish gives the dish another delicate touch. A not quite everyday combination that is sure to delight you!

Ingredients for

For the risotto

150 g risotto rice

6 asparagus spears

500 ml asparagus stock

50 ml white wine

60 g butter

1 onion (small)

30 g parmesan

1 organic lemon (zest only)

100 g crayfish

salt, pepper to taste

Preparation

Total time: 45 min

Prepare the risotto

Peel the asparagus and cut into small pieces. Finely chop the onions. Grate the Parmesan cheese.

Melt half the butter in a saucepan and sauté the onions until translucent. Add the rice and sweat briefly.

Deglaze with white wine and add half of the asparagus stock. Add a pinch of salt. Cook the risotto, stirring regularly, until the liquid is almost completely absorbed.

Add the asparagus pieces and top up with the remaining asparagus stock. Now continue to cook the risotto while stirring until a viscous rice porridge has formed. The risotto must still be able to flow and should not stand still like, for example, mashed potatoes.

Add the remaining butter, grated Parmesan cheese and lemon zest and mix well. Finally, fold in the crayfish, season to taste with salt and pepper and serve immediately.