Risotto with Asparagus and Shrimp

Preparing risotto with shrimp and asparagus is very simple. This dish is an excellent idea for a quick lunch or dinner during the week when you usually lack time for lengthy meal preparation. Instead of frozen shrimp, you can use fresh crayfish, and asparagus can be substituted with zucchini if desired.

Details

  • Preparation Time: 5 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 2

Ingredients

  • pieces Oil, olive

  • 200 g Fish, shrimp

  • 100 g Asparagus, fresh

  • 125 g Rice, white, long grain

  • 500 ml Water

  • 1 piece Soup base, beef, cube

  • 1 spoon Soy sauce, shoyu

  • pieces Cheese, Parmesan, grated

Steps

  1. Pour a little olive oil into a deep pan and wait for it to heat up. Meanwhile, wash the asparagus and remove the woody parts, which can be used in another dish. Cut the remaining asparagus into approximately 2 cm pieces.

  2. Once the oil is hot, add the frozen shrimp to the pan. Wait for them to thaw slightly, then add the chopped asparagus and quickly sauté everything together.

  3. Meanwhile, prepare half a liter of hot water and dissolve a bouillon cube in it. When all the liquid in the pan evaporates, add the rice and sauté it with the other ingredients for one minute until it becomes translucent. Pour the hot broth into the pan and cook over moderate heat until the rice softens appropriately. Just before the rice is fully cooked, add a tablespoon of soy sauce.

  4. Serve the prepared risotto on plates. If desired, sprinkle grated Parmesan cheese on top, then serve the prepared dish.

Nutrition Information (Per 100g)

  • Calories: 141.79 kcal
  • Fat: 0.45 g
    • Saturated Fat: 0 g
  • Carbohydrates: 23.1 g
    • Sugars: 0.23 g
  • Protein: 8.15 g
  • Fiber: 0.68 g