Asparagus risotto with fried prawns
With the first rays of spring sunshine, the first asparagus arrives in the shops. Perfect timing for a delicious asparagus risotto.
There are many myths surrounding asparagus: from increasing potency to lowering blood pressure, they are said to do almost everything. But above all they taste incredibly delicious and provide almost no calories.
This meal incorporates essential components for a balanced diet. To enhance the vegetable content try to include a salad or incorporate additional asparagus into the risotto. With dietary fiber from asparagus and protein from grated cheese and prawns, you can expect a gradual increase in blood glucose levels.
person 2 Persons
clock 30 Minutes
Ingredients for two persons
For the asparagus risotto:
250g green asparagus
1 small onion
1 tbsp olive oil
125g risotto rice (e.g. Carnaroli)
1dl white wine
4dl vegetable stock, hot
25 bunch parsley
30g grated Gruyère cheese
Prawns:
240g prawns
1 red chilli pepper
20g garlic
1 sprig of rosemary
2 tbsp olive oil
salt
2 tbsp lemon or lime juice
½ bunch of chopped parsley
Preparation
Defrost the prawns in a sieve in the fridge, rinse with cold water and pat dry. Cut the stem off the chilli peppers and remove all the seeds. Peel and halve the garlic cloves. Peel only the bottom third of the asparagus and cut into pieces. Finely chop the onion and sauté in the heated olive oil for 5 mins. Remove the asparagus, add the rice and cook over a medium heat, stirring, until translucent.
Pour in the wine and reduce completely. Gradually pour in the vegetable stock, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 15 mins. and add the asparagus.
Now heat the olive oil for the prawns in a pan. Place the prawns side by side and fry for approx. 1 1/2 mins. on each side over a high heat. After turning, add the garlic, chilli pepper, sage and chopped rosemary. Season everything with salt, sprinkle with lemon or lime juice and mix in the parsley.
Finish cooking the risotto for approx. 5 mins. until the rice is creamy and al dente. Roughly chop the parsley, stir in with the grated cheese and serve the dish.
Nutritional values*
This recipe contains 600 kcal, 27 g protein, 58 g carbohydrate and 22 g fat. As always, the ingredients are listed for 2 people, but the nutrients are calculated for one person.
Tips and tricks
It is worth paying attention to the sustainable origin of the prawns. However, they can easily be replaced with a vegan product (e.g. tofu cubes), which can be prepared in exactly the same way for a refined flavour.
This meal incorporates essential components for a balanced diet. To enhance the vegetable content try to include a salad or incorporate additional asparagus into the risotto. With dietary fiber from asparagus and protein from grated cheese and prawns, you can expect a gradual increase in blood glucose levels.
Diabetes Management
In your CamAPS FX App, the mobile application for controlling your myLoop, you now enter 58 grams of carbohydrates plus the amount you consume in the form of the starch supplement in the bolus calculator. If you are not yet working with the myLoop, enter the corresponding bolus for 58 grams of carbohydrates.
Good to know
Prawns are a low-calorie source of protein and contain valuable vitamins and minerals (e.g. iodine and vitamin E) as well as valuable omega-3 fatty acids.
* The calculated nutritional values are based on the Swiss nutritional value table of the BLV, 3rd edition 2020.