Prawn and Asparagus Risotto
Prawn and Asparagus Risotto

Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, prawn and asparagus risotto. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Prawn and Asparagus Risotto is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Prawn and Asparagus Risotto is something that I have loved my whole life.

This Prawn and Asparagus Risotto is a simple but comforting, slimming friendly meal whether you're counting calories or following Weight Watchers. We love seafood and this Prawn and Asparagus Risotto is really versatile as you can add lots of other shellfish or even some squid. Classic asparagus risotto made with arborio rice, shallots, stock, fresh asparagus, and Parmesan cheese.

To get started with this recipe, we must prepare a few ingredients. You can cook prawn and asparagus risotto using 13 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Prawn and Asparagus Risotto:
  1. Prepare 200 g/7oz raw tiger prawns/shrimp, in their shells
  2. Take 5 cm/2in piece of celery
  3. Get 1 bay leaf
  4. Get 50 g/2oz/1/4 cup butter
  5. Make ready 1 small onion, or two echalion (banana) shallots, peeled and finely sliced
  6. Make ready 1 bunch thin asparagus, washed
  7. Make ready 500 ml/17fl oz/generous 2 cups good-quality fish stock
  8. Get 150 g/5oz/2/3 cup arborio rice
  9. Get 1 small glass white wine
  10. Get 1/2 red chilli, seeded and finely chopped
  11. Prepare zest and juice ½ lemon
  12. Prepare handful grated Parmesan cheese, plus extra to serve
  13. Get few sprigs of fresh dill (optional), and lemon wedges, to serve

Heat the oil in a pan and gently fry the shallots Season with salt and pepper. To serve, divide the risotto into two bowls, and top. Add in the asparagus tips, butter, cream, parmesan and prawns and fold in well - heat through and serve with parmesan garnish. Mary Berry's quick risotto is full of flavour and very easy to make.

Instructions to make Prawn and Asparagus Risotto:
  1. Place the prawns/shrimp in a pan, just cover with water, then cook on a medium heat for 4–5 minutes, until they turn pink. Remove from the pan with a slotted spoon and, when cool enough to handle, peel. Retain the stock.
  2. Set aside the peeled prawns/shrimp, and return the shells to the pan containing the water. Add the celery, if you have it, and a bay leaf, then boil the liquid until it has reduced to about 100ml/31/2fl oz/scant ½ cup.
  3. Meanwhile, prepare all the other ingredients – once you start cooking the risotto you can’t wander off. In a large pan, gently sauté the sliced onion (or shallot) in half the butter for about 15 minutes, until translucent and soft. Make sure they don’t brown at all.
  4. To prepare the asparagus, bend the stalks to remove the woody bottom part – it should break at the right point. Cut off the heads, then slice the stalks into rounds. Fry the asparagus heads in 5ml/1 tsp of the remaining butter for 1 minute, until just tender.
  5. Scoop out the prawn/shrimp shells, celery and bay leaf from the reduced liquid, then add the fish stock. Heat to simmering point, then reduce the heat to low.
  6. Add the rice to the pan containing the onions and cook, stirring, until the rice is shiny. Pour in the wine and simmer, still stirring, until it has totally evaporated.
  7. Start to add the hot stock, a ladleful at a time, stirring continuously. When each ladleful is absorbed, add the next. This will take about 20–30 minutes in total, until the rice is cooked al dente. Halfway through this process, add the sliced asparagus stalks.
  8. When the rice is cooked, the risotto should still be slightly soupy – test by drawing draw the spoon through it and looking for a wake that holds for a few seconds.
  9. When you are there, add the prawns/shrimp, chilli, lemon juice and zest, the remaining butter and a handful of Parmesan. Stir through, on the heat, adding another half-ladle of stock if needed to keep the creamy texture.
  10. Let the risotto stand for a few minutes, then ladle on to warmed plates, top with the asparagus heads, a scattering of fresh dill, and a little more Parmesan. Serve with lemon wedges for squeezing over.

Best served immediately, though any leftovers can be quickly chilled and made into risotto cakes to fry and enjoy the following day. Risottos were unlike any other rice dish out there because of the Arborio rice used that practically demands for the starch to be extracted so that it Remove the lid, add the final cup of broth and the asparagus. Stir ensuring that the risotto gets nice and creamy. Quick Prawn, Asparagus & Mushroom Risotto Recipe - Heat Half The Oil In A Large. How to cook Bacon-Asparagus Risotto with Seared Prawns.

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