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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.
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Ingredients for Prawn and Asparagus Risotto:
- Make ready 200 of g/7oz raw tiger prawns/shrimp, in their shells
- Get 5 of cm/2in piece of celery
- Get 1 - bay leaf
- Provide 50 for g/2oz/1/4 cup butter
- Provide 1 for small onion, or two echalion (banana) shallots, peeled and finely sliced
- Make ready 1 bunch for thin asparagus, washed
- Get 500 ml/17fl oz/generous 2 cups good-quality fish stock
- Need 150 for g/5oz/2/3 cup arborio rice
- Prepare 1 small glass white wine
- Prepare 1/2 of red chilli, seeded and finely chopped
- Get of zest and juice ½ lemon
- Provide handful grated Parmesan cheese, plus extra to serve
- You need - few sprigs of fresh dill (optional), and lemon wedges, to serve
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 step by step:
- 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.
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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