Prawn, asparagus and lemon risotto
Prawn, asparagus and lemon risotto

Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, prawn, asparagus and lemon risotto. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Prawn, asparagus and lemon risotto is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Prawn, asparagus and lemon risotto is something that I’ve loved my whole life.

Bring broth and water to a simmer in a medium saucepan. Transfer asparagus with a slotted spoon to an ice bath to stop. Bring broth and water to a simmer in a medium saucepan. Transfer asparagus with a slotted spoon to an ice bath to stop cooking, then drain.

To begin with this particular recipe, we have to prepare a few components. You can cook prawn, asparagus and lemon risotto using 12 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Prawn, asparagus and lemon risotto:
  1. Prepare 10-15 tiger prawns
  2. Make ready 1 medium white onion
  3. Take 5 asparagus
  4. Prepare 1 lemon (juice and zest)
  5. Make ready 600 ml Vegetable stock
  6. Take 200 g arborio risotto rice
  7. Take Small bunch of chives
  8. Get 6 cherry tomatoes
  9. Take 75 g butter
  10. Get Salt and pepper
  11. Get Oil
  12. Take 1 tsp dried chillies

Stir prawn and asparagus into the remaining hot stock. Cook the asparagus in salted boiling water until crisp-tender. Increase the heat and bring to a boil, stirring often. Heat the remaining oil in a large frying pan over a high heat.

Instructions to make Prawn, asparagus and lemon risotto:
  1. Finely dice your onion and sweat in a pan with oil on a low flame until softened and translucent, making sure to not colour the onions.
  2. Add your lemon zest to the pan and cook for 1 minute.
  3. Add your risotto rice and stir well until it starts to crack. This will allow easy absorption when it comes adding the stock
  4. Make sure your vegetable stock is hot. Add gradually to the rice, bit by bit. Each time making sure the liquid is fully incorporated before adding more.
  5. Check the seasoning, adding salt and pepper.
  6. Finely slice the asparagus and chives and set aside.
  7. When the rice is a couple minutes off, add your prawns and asparagus and cook.
  8. Finish the risotto with butter and lemon juice and the chopped chives, making sure it’s at dropping consistency.
  9. Quarter your cherry tomatoes and serve on top with a sprinkle of dried chilli for a bit of heat.
  10. Serve and enjoy !!!

Increase the heat and bring to a boil, stirring often. Heat the remaining oil in a large frying pan over a high heat. Peel the prawns, keeping the heads and shells. Pour in the stock and bring to the boil, then turn down to a simmer. Prawn and Asparagus Risotto Whipping up this deliciously authentic Prawn and Asparagus Risotto recipe is a simple treat.

So that’s going to wrap this up with this special food prawn, asparagus and lemon risotto recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!