Prawn, asparagus and lemon risotto
Prawn, asparagus and lemon risotto

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, prawn, asparagus and lemon risotto. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Prawn, asparagus and lemon risotto is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Prawn, asparagus and lemon risotto is something that I have loved my entire life.

Transfer asparagus with a slotted spoon to an ice bath to stop cooking, then drain. Bring broth and water to a simmer in a medium saucepan. Transfer asparagus with a slotted spoon to an ice bath.

To begin with this particular recipe, we have to prepare a few ingredients. You can have prawn, asparagus and lemon risotto using 12 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Prawn, asparagus and lemon risotto:
  1. Make ready 10-15 tiger prawns
  2. Make ready 1 medium white onion
  3. Get 5 asparagus
  4. Prepare 1 lemon (juice and zest)
  5. Prepare 600 ml Vegetable stock
  6. Make ready 200 g arborio risotto rice
  7. Take Small bunch of chives
  8. Take 6 cherry tomatoes
  9. Get 75 g butter
  10. Get Salt and pepper
  11. Get Oil
  12. Take 1 tsp dried chillies

Turn off the heat, beat in your butter and Parmesan, mint, almost all the lemon zest and all the juice. Check the seasoning and add salt and pepper if needed. Put a lid on the pan and leave the risotto to rest for a minute. Serve with a drizzle of olive oil, a scattering of lemon zest and a block of Parmesan on the table.

Instructions to make Prawn, asparagus and lemon risotto:
  1. Finely dice your onion and sweat in a pan with oil on a low flame until softened and translucent, making sure to not colour the onions.
  2. Add your lemon zest to the pan and cook for 1 minute.
  3. Add your risotto rice and stir well until it starts to crack. This will allow easy absorption when it comes adding the stock
  4. Make sure your vegetable stock is hot. Add gradually to the rice, bit by bit. Each time making sure the liquid is fully incorporated before adding more.
  5. Check the seasoning, adding salt and pepper.
  6. Finely slice the asparagus and chives and set aside.
  7. When the rice is a couple minutes off, add your prawns and asparagus and cook.
  8. Finish the risotto with butter and lemon juice and the chopped chives, making sure it’s at dropping consistency.
  9. Quarter your cherry tomatoes and serve on top with a sprinkle of dried chilli for a bit of heat.
  10. Serve and enjoy !!!

I drop the asparagus in at the last minute too, so it keeps its bite and then top it with fresh parsley and a squeeze of extra lemon. Combine the wine and stock in a saucepan then heat until almost boiling, then put aside. Melt butter in a large saucepan and saute the onion and garlic until soft. Add the rice and stir to coat with the butter mixture. Perfect Shrimp and Asparagus Risotto will have a very slight el dente texture.

So that’s going to wrap it up for this exceptional food prawn, asparagus and lemon risotto recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!