Yellow Garnished Risotto, Gelber Risotto Mit Garnitur


Rating: 3.50 / 5.00 (4 Votes)


Total time: 45 min

Servings: 4.0 (Portionen)

Preparation time:



Risotto:









Set:













Instructions:

A delicious recipe for the asparagus season:

Cook a rather watery risotto from the above ingredients. Cut the different fillets into pieces and skewer them together with the scallops on 12 skewers. Fry the skewers in a frying pan with butter and thyme. Add salt and pepper. Remove from the frying pan and fry the corail (the soft, orange part of the scallop) in the same frying fat. Add a tablespoon of soup to thicken the sauce.

Puree and season with a dash of oil and juice of one lemon. Divide the risotto evenly among plates, place the skewers and the bundled asparagus spears on top. Pour over the sauce and bring to the table with a garnish of your choice.

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