Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, prawn, asparagus and lemon risotto. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Transfer asparagus with a slotted spoon to an ice bath to stop cooking, then drain. Heat olive oil in a large saucepan over medium heat. Bring broth and water to a simmer in a medium saucepan.
Prawn, asparagus and lemon risotto is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Prawn, asparagus and lemon risotto is something which I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. 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:
- Prepare 10-15 tiger prawns
- Get 1 medium white onion
- Get 5 asparagus
- Get 1 lemon (juice and zest)
- Get 600 ml Vegetable stock
- Make ready 200 g arborio risotto rice
- Take Small bunch of chives
- Make ready 6 cherry tomatoes
- Take 75 g butter
- Get Salt and pepper
- Get Oil
- Make ready 1 tsp dried chillies
Turn off the heat, beat in your butter and Parmesan, mint, almost all the lemon zest and all the juice. Check the seasoning and add salt and pepper if needed. Put a lid on the pan and leave the risotto to rest for a minute. Serve with a drizzle of olive oil, a scattering of lemon zest and a block of Parmesan on the table.
Steps to make Prawn, asparagus and lemon risotto:
- 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.
- Add your lemon zest to the pan and cook for 1 minute.
- Add your risotto rice and stir well until it starts to crack. This will allow easy absorption when it comes adding the stock
- 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.
- Check the seasoning, adding salt and pepper.
- Finely slice the asparagus and chives and set aside.
- When the rice is a couple minutes off, add your prawns and asparagus and cook.
- Finish the risotto with butter and lemon juice and the chopped chives, making sure it’s at dropping consistency.
- Quarter your cherry tomatoes and serve on top with a sprinkle of dried chilli for a bit of heat.
- Serve and enjoy !!!
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Remove the pan from the heat. Heat oil in a large nonstick skillet over medium-high heat. Season the risotto with salt and white pepper. Stir in the chopped parsley and serve at once.
So that is going to wrap it up with this special food prawn, asparagus and lemon risotto recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
