Summary

Ingredients

• 200 g risotto
• 1 shallot (s)
• 0.5 ½ bottle Prosecco
• 2 teaspoons, heaped vegetable broth, grained
• 1 clove garlic
• 0.5 tablespoon ½ tarragon, dried
• 125 g scampi
• Parmesan, freshly grated
• 1 bunch asparagus, green
• Parsley, finely chopped
• salt and pepper
• olive oil

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Instructions

1. Pour the granulated vegetable stock into ½ liter of hot water and bring the stock to the boil.
2. Chop the shallot and garlic and sauté in olive oil in a large saucepan. Add the risotto rice and let it glaze, then deglaze with a little Prosecco. From now on it has to be stirred well for about 30 minutes. The rice must not be left alone! And it has to be kept moist with alternating Prosecco and vegetable broth. After about 20 minutes you can add 3 tablespoons of grated Parmesan and the tarragon (how it smells!). Keep stirring until the rice is done but still firm to the bite.
3. Wash the asparagus and scampi, cut the asparagus into pieces and fry both together in olive oil in a pan, season with salt and pepper. As soon as the risotto rice is ready, mix everything together. Scatter parmesan and parsley over the top and serve.