Spargel-Risotto al Scampi square

Asparagus risotto with prawns
with Grauburgunder (Pinot Gris) or Chardonnay
Wines of Germany

Ingredients (serves four)
Green asparagus 綠蘆筍400 g
Ready to cook prawns 
, 200 g
 Risotto rice 意大利米, 200 g
Onion 洋蔥 x 1
Dry white wine 乾身不甜白酒, 250ml
Vegetable stock 上湯, 500ml
Parmesan cheese 
帕瑪森芝士, 50 g 
Olive oil 橄欖油, 4 tablespoons 
藏紅花, a dash
Salt and fresh ground pepper 鹽, 胡椒粉

1. Peel the lower third of asparagus and cut off the ends  Cut into 2 cm pieces, cook in boiling salted water for about 5 minutes and drain.

2. Cut the onion into fine slices and finely chop the garlic.

3. Heat 2 tablespoons of oil, add onion slices, garlic and rice and fry lightly. Deglaze with the white wine. Season with salt, pepper and saffron. Add some broth, bring to a boil and simmer with constant stirring. Gradually add remaining broth and cook until the liquid is absorbed by the rice. The rice should be al-dente.

4. Wash the prawns and grate the parmesan.

5. Heat 2 tablespoons of oil in a pan and fry the prawns for about 4 minutes until brown. Season with salt and pepper.

6. Stir asparagus, prawns and parmesan into the risotto. Serve.


1. 蘆筍近根部的1/3去皮,切成2厘米的小塊,在滾水加鹽煮約5分鐘,撈起備用。

2. 洋蔥切薄片,蒜頭切碎。

3. 將2湯匙油在平鍋中加熱,放入洋蔥,蒜頭意大利,輕炒後加葡萄酒,以鹽,胡椒粉和藏紅花調味。 加入一些上湯,不斷攪拌上湯被米吸收 再慢慢將剩餘上湯加入,煮至所有上湯被米吸收。 飯的質感應該是軟稔中帶點煙韌。

4. 將蝦洗淨,磨碎芝士。

5. 在鍋中以2湯匙油將蝦炒熟, 約4分鐘, 用鹽和胡椒粉調味。

6. 將蘆筍,蝦和碎芝士拌入飯中,即可上碟