Prawn and asparagus risotto. 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. Whipping up this deliciously authentic Prawn and Asparagus Risotto recipe is a simple treat.
You can cook Prawn and asparagus risotto using 9 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Prawn and asparagus risotto
- It’s 300 g of risotto rice.
- Prepare 5-6 of asparagus tips, washed and chopped.
- You need 200 g of cooked large prawns.
- Prepare 1-1.2 ml of stock.
- Prepare of Small chopped onion.
- You need to taste of Salt.
- You need of Glug of white wine.
- Prepare Knob of butter.
- It’s of Olive oil.
When the rice is still al dente, remove from heat. Add in the butter and parsley, and season, to taste, with sea salt. This is a simple to make risotto that works well with quality fresh ingredients to create a wonderful lunch or dinner for the weeknight through to a special dinner. Drain and chop into small pieces.
Prawn and asparagus risotto instructions
Fry onion gently in oil for 2 mins. Add rice and cook for and min or so.
Add asparagus and wine. Let it evaporate. Add about 3/4 if the stock, salt to taste and stir and simmer on low for about 20 mins.
Add more stock if necessary and prawns towards end of cooking time.
Add a knob or two of butter, stir to make it creamy.
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. How to cook Bacon-Asparagus Risotto with Seared Prawns. Make the risotto: In a medium saucepan, heat olive oil and sauté bacon to render fat. This fresh, spring risotto has great depth as it's made from stock, saffron, asparagus, and parsley.
