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Ingredients of Prawn and asparagus risotto:
- Prepare 300 g of risotto rice
- Give 5-6 of asparagus tips, washed and chopped
- Prepare 200 g cooked large prawns
- Make ready 1-1.2 ml stock
- Need - Small chopped onion
- Give to taste Salt
- Get - Glug of white wine
- Make ready Knob of butter
- Need Olive oil
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. Heat the oil in a pan and gently fry the shallots Season with salt and pepper.
Prawn and asparagus risotto process:
- 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 :)
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. 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. A risotto can be tricky to make because it's a dish that can burn easily if you're not careful with the heat and timing.
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