Asparagus Risotto with zucchini, shrimp and crispy pancetta

 

Asparagus Risotto with zucchini, shrimp and crispy pancetta 

 

 

This week it’s Risotto time! Being quite a fan of this kind of recipe I like to vary ingredients according to the seasons. Today it is a recipe for risotto with green asparagus, crunchy zucchini, shrimp and pancetta crisps. A dish that was a resounding success thanks to its freshness but also through different textures.

 

Time: 45minutes/1h

Ingredients: (for 6 persons)

  • 18 prawns
  • 1 shallot
  • 1 white onion
  • 2 cloves of garlic (1 for shrimp)
  • 1 zucchini
  • 12 large or 18 small green asparagus (fresh)
  • 40 cl dry white wine
  • 280 grams of risotto rice
  • A bunch of basil
  • Thyme
  • Parsley
  • 60 grams of Parmesan
  • Olive oil
  • 50 grams of salted butter
  • Salt and pepper
  • A fish stock (or broth then a home that is good too)
  • 20cl full cream
  • Lemon juice
  • 6 slices pancetta

 

vert-de-vin-risotto-crevettes-courgettes (2)Preparation:

  1. Chop the onion, garlic and shallot
  2. In a pan pour a dash of olive oil and then put the onion and shallot. Two minutes later put garlic
  3. Prepare your broth by diluting the broth in a pan of hot water (1L of water) by fashioning the shrimp with the heads (this is best)
  4. Once the onion, shallot and garlic sweat add rice
  5. Simmer low heat
  6. Stir for 2 minutes then add the wine and broth gradually as the rice absorbs it
  7. Salt and pepper
  8. Slice a basil leaf and add to rice
  9. Add the thyme
  10. Cut zucchini into large cubes and set aside
  11. Prepare the asparagus (cut the tail and wash) and then cut into strips (trim the slightly diagonal) 2cm taking care not to cut off the head, leaving it to the larger heads.
  12. Sauté in a pan with 20 grams of salted butter. Season them. Then remove from heat (they should not be overcooked at risk of becoming mashed)
  13. Sautee cubed zucchini in a skillet for 2 minutes
  14. Add the zucchini to the risotto
  15. Add the asparagus there (you can reserve some for garnish)
  16. Stir and leave on low for 5 minutes to simmer
  17. Meanwhile fry your shrimp in a pan with the garlic, lemon juice, the olive oil and parsley.
  18. Once the risotto is cooked (the Drip, the rice should be cooked without either be pasty) turn off the heat and add the butter, grated Parmesan and cream and stir.
  19. Slice pancetta into strips and saute in a pan quickly (stir often).  Once they are crisp, remove and place on absorbent paper to remove excess fat.

Dressage

  1. Serve the risotto and decorate with shrimp, some asparagus, basil leaves and pancetta crisps.

 

vert-de-vin-chardonnay-southwind-vineyardSide food and wine pairing:

With risotto, personally I suggest you avoid wines that are too sweet (sugar + cream = heavy) but recommend an acidy wine or sparkling wine.  For example, you can try this recipe accompanied by:

 

Enjoy! Bon appétit!!
Choukroun Chicheportiche Jonathan

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