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This Prawn and Asparagus Risotto is perfect if you're following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers. 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.
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Alright, don’t linger, let’s approach this prawn and asparagus risotto menu with 13 elements which are definitely easy to find, and we have to process them at the very least through 10 ways. You should commit a while on this, so the resulting food could be perfect.
Ingredients - Prawn and Asparagus Risotto:
- Get 200 - g/7oz raw tiger prawns/shrimp, in their shells
- Require 5 of cm/2in piece of celery
- Require 1 for bay leaf
- Provide 50 - g/2oz/1/4 cup butter
- You need 1 - small onion, or two echalion (banana) shallots, peeled and finely sliced
- Give 1 bunch - thin asparagus, washed
- Give 500 - ml/17fl oz/generous 2 cups good-quality fish stock
- Require 150 g/5oz/2/3 cup arborio rice
- Need 1 small glass white wine
- Need 1/2 red chilli, seeded and finely chopped
- You need for zest and juice ½ lemon
- Make ready handful grated Parmesan cheese, plus extra to serve
- Require few sprigs of fresh dill (optional), and lemon wedges, to serve
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. Garnish with whole cooked prawns and lemon wedge if desired.
Prawn and Asparagus Risotto start cooking:
- 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.
Prawn and Asparagus Risotto Risotto needs half an hour of focused cooking, but as long as you have everything else prepared, it's mostly just stirring, allowing you to chat at the same time. Once you've made a couple of risottos you can call yourself an expert and start to experiment, using it as a base for using up leftover chicken or ham. Stir the risotto frequently to prevent sticking. Remove asaparagus and shrimp from the broth and then add them to the risotto mixture. Add ½ cup of the broth at a time until desired creaminess is reached (there may be broth left over).
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