Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, prawn and asparagus risotto. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Whipping up this deliciously authentic Prawn and Asparagus Risotto recipe is a simple treat. Once you've cooked your onion and garlic in our flavoursome Bertolli with Butter and Olive Oil, add your rice and white wine, before pouring in stock ladle by ladle, each time waiting until it has been absorbed. This Prawn and Asparagus Risotto is a simple but comforting, slimming friendly meal whether you're counting calories or following Weight Watchers.
Prawn and Asparagus Risotto is one of the most favored of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Prawn and Asparagus Risotto is something which I have loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook prawn and asparagus risotto using 13 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Prawn and Asparagus Risotto:
- Prepare 200 g/7oz raw tiger prawns/shrimp, in their shells
- Make ready 5 cm/2in piece of celery
- Make ready 1 bay leaf
- Get 50 g/2oz/1/4 cup butter
- Get 1 small onion, or two echalion (banana) shallots, peeled and finely sliced
- Take 1 bunch thin asparagus, washed
- Get 500 ml/17fl oz/generous 2 cups good-quality fish stock
- Make ready 150 g/5oz/2/3 cup arborio rice
- Make ready 1 small glass white wine
- Get 1/2 red chilli, seeded and finely chopped
- Make ready zest and juice ½ lemon
- Get handful grated Parmesan cheese, plus extra to serve
- Make ready few sprigs of fresh dill (optional), and lemon wedges, to serve
Try it topped with homemade Parmesan crisps. Drain and allow them to cool, then chop into small pieces and set aside. For the risotto, heat the oil in a pan and gently fry the shallot and garlic until softened but not coloured. Drain and chop into small pieces.
Instructions to make Prawn and Asparagus Risotto:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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. 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. Add in the asparagus tips, butter, cream, parmesan and prawns and fold in well - heat through and serve with parmesan garnish. When the rice is still al dente, remove from heat.
So that’s going to wrap this up for this exceptional food prawn and asparagus risotto recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
