Risotto with Ragout of Green Asparagus, Shrimps and Prosecco

Remove the peel from the bottom end of the asparagus spears and cut them into diagonal pieces 1/2 cm long. Break the shrimp out of the shell.

Sauté the shallots in oil until translucent. Add the long grain rice and deglaze with a small amount of clear soup. Add the crumbled herbs and reduce the liquid. Keep deglazing alternately with Prosecco and clear soup until all the liquid is used up. Season to taste.

Heat olive oil and sauté asparagus spears at low temperature. Season with salt and pepper.

Season the shrimp, drizzle with juice of one lemon and roast in butter.

Fold the mascarpone, asparagus sections and kitchen herbs into the risotto, remove from the heat and continue to swell briefly. Fold in Parmesan cheese and fill into deep plates. Top with the shrimp.

Sprinkle with parsley.

Our tip: It is best to use fresh herbs for a particularly good flavor!

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