Green asparagus and shrimp risotto in a Parmesan basket
Yesterday I prepared during the live cooking show with @thermomix_espana this delicious green asparagus and shrimp risotto in a parmesan basket.
Taking advantage of the asparagus season, I have decided to make it this way, accompanied with shrimp to make the dish more complete, but you can make it with hundreds of varieties. For example, I really like the mushroom risotto or the chicken with sun-dried tomatoes and the one with spinach and pumpkin and pine nuts it's a delight!
INGREDIENTS: (for 4 pax)
- 1 cup of breakfast rice round or special for risotto (carnaroli)
- 1 bunch of green asparagus fresh
- 200 gr of shrimp or shrimp
- A splash of white wine
- 2 breakfast cups of vegetable stock
- 1 clove garlic
- 1 spring onion
- 1/2 cup of Aove
- 1 tablespoon of butter or cream
- 3 tablespoons grated Parmesan cheese
- Salt
- Pepper
- Parsley
- Grated Parmesan for the baskets
STEP BY STEP RECIPE:
- The first thing to do is to put the spring onion and garlic in the glass and chop on speed 5 for about 4/5 seconds. Add the olive oil and a pinch of salt and sauté for 7 minutes at varoma temperature and spoon speed.
- We cut the asparagus into small pieces, about two centimeters long. Add them to the glass, together with a splash of white wine and sauté for 2 more minutes at the same temperature and speed (we are going to leave the same during the whole cooking process).
- We put the reverse function on and we put the rice and stir-fry for a minute, so that all the ingredients are well mixed. Pour all the hot broth and let it cook for 16 minutes (the amounts of broth vary according to the type of rice. If it is normal round it is needed the double of broth that of rice, if it is type bomb and another it will be needed something more of broth.
- Meanwhile we put on a baking sheet a baking paper, and with the help of the grater we make four little piles of grated Parmesan cheese separated from each other, so that when we crush them with the hand, we have four circles of about 14/16 cm in diameter. We put it in the oven at 180ºc degrees until golden brown, about 8 10 minutes.
- We remove the cheese from the oven, and with the help of a spatula and carefully because they will burn, we place them on a small bowl turned upside down and press to give it a bowl shape, so that when it cools (which it does very quickly) it has taken the same shape, and so when we turn it over it will also have a bowl shape as a basket to then serve our risotto.
- After 16 minutes we incorporate the shrimps or prawns peeled, in small pieces and program another 2 minutes.
- At the end add a couple or three tablespoons of grated Parmesan cheese and stir to break it up as well as a splash of cream or a spoonful of butter to add extra creaminess.
- To serve, put enough parmesan to fill the basket and sprinkle a little parsley on top and freshly ground pepper if you like. Serve and eat immediately!
This green asparagus and shrimp risotto in a parmesan basket is best eaten right away, but here's a trick if you have leftovers. When you are going to eat it, pour a splash of cream over it, heat it in the microwave and stir!
I remind you that on my instagram @cocinayviajes you will find more great ideas for your recipes, gastronomic recommendations about my routes or trips, restaurants, activities or products and delicious raffles!
With all my love,
Mireia Alum
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