Steps to Prepare Award-winning Prawn and Asparagus Risotto

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, prawn and asparagus risotto. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Stir prawn and asparagus into the remaining hot stock. This is to keep your family safe. Shell and devein the prawns, leave the tails on if desired. Combine the wine and stock in a saucepan then heat until almost boiling, then put aside.

Prawn and Asparagus Risotto is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Prawn and Asparagus Risotto is something that I have loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we must prepare a few ingredients. You can cook prawn and asparagus risotto using 13 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Prawn and Asparagus Risotto:

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

Stir in the Parmesan and parsley, season to taste with black pepper and serve. Cook the asparagus in salted boiling water until crisp-tender. Stir the risotto frequently to prevent sticking. Remove asaparagus and shrimp from the broth and then add them to the risotto mixture.

Steps to make Prawn and Asparagus Risotto:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.
10. 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.

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). Drain and rinse with cold water; drain. Preparation Bring broth and water to a simmer in a medium saucepan.

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