Asparagus Risotto with Coconut Shrimp

For the asparagus risotto with coconut shrimp, finely chop the onion. Sauté in oil and add the rice until translucent, pour in white wine and bring to a boil while stirring.

Gradually add the vegetable soup until the rice is soft and creamy. Finally, add a knob of butter and Parmesan cheese.

In the meantime, wash the asparagus, cut off the woody ends and cut into pieces. Sauté the asparagus in butter, add salt and sprinkle with sesame seeds.

Wash the shrimp, salt and sprinkle with lemon juice. Coat them in flour, egg and a mixture of coconut flakes and sesame seeds (about 50/50) and fry them in oil.

Arrange the asparagus risotto with coconut shrimp and serve.

Preparation Tip:

Refine the asparagus risotto with coconut shrimp as desired with fresh herbs, such as thyme and garnish.

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