A seafood risotto is always a good choice, whether for Sunday dinner with the family or an elegant dinner party with friends. For ours, we’ve made some untraditional ingredient pairings and added some green by incorporating asparagus and pesto.
As we’ve already mentioned in previous posts, seafood is an incredible source of omega-3 fatty acids and proteins; hence the use of shrimp in our risotto. Today however, we’re going to focus on the asparagus. Often overlooked as an ingredient, asparagus is high in calcium, potassium, magnesium, phosphorus, iron and zinc. Its high nutrient content paired with the fact that it’s considered a diuretic makes it a great body detoxifier. It’s also considered a blood purifier, has positive effects on the adrenal glands, bladder and liver and is a recommended food for anyone who suffers from diabetes – making it an all around healthy and tasty contribution to your diet!
To enhance the flavor of our risotto we also used a pesto, made beforehand, and stored any leftovers in our VacSy container. Food can be stored for up to twice as long in the VacSy, thanks to its unique vacuuming system.
This sophisticated dish takes only about 15 minutes to prepare, thanks to our Masterpiece Cookware. Aside from ensuring a short cooking time, food prepared in Zepter cookware retains all of its natural aromas, flavors, nutritive and biological values and is prepared the healthy way – without adding any oils, fats or water. Thanks to 316-L stainless steel, from which our cookware is constructed, no toxic or carcinogenic substances are produced during the cooking process.
INGREDIENTS (4 servings)
- 4 cups (240 g) rice
- 8 cups (450 mL) fish stock
- 500 g shrimp
- 100 g asparagus
- Grana Padano
- Turn on induction plate at low heat 90°C and lightly toast the rice, 2 minutes
- Add the fish stock and shrimp. Cover and cook for 10 minutes at low heat 90°C
- Add the asparagus, pesto and grate in parmesan. Mix until combined
- Serve in Flora porcelain
Chef Petra Geric