Lime Risotto with Green Asparagus Spears and Papaya Cream

A more wonderful asparagus recipe:

1. dice the shallots, rinse the limes under hot water and rub dry. Finely grate the peel and squeeze the citrus. Sauté the diced shallots in olive oil until translucent, add the lime zest and brown sugar and caramelize. Now add the risotto rice and sauté, stirring, until the olive oil is completely absorbed. 2.

Extinguish with white wine and continue to stir heartily. Reduce the temperature, the risotto should simmer quietly for 30 to 40 minutes. gradually add the vegetable soup, stirring frequently.

In the meantime, chop the lower third of the green asparagus spears and cook them in salted water with a pinch of sugar. For the papaya dip, peel the papaya, remove the seeds and crush the pulp. Mix the papaya pulp with the crème fraîche, salt, a squeeze of lime juice and the finely chopped chili pepper. 4.

Season the long grain rice with salt, pepper and lime juice. Remove from the heat and fold in the butter. Serve with the asparagus spears and a dollop of papaya dip.

Instead of asparagus spears, roast breast of poulard, salmon or sea wolf fillet is also suitable.

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