Hey everyone, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, prawn and asparagus risotto. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Prawn and asparagus risotto is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. Prawn and asparagus risotto is something that I’ve loved my whole life.
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. Classic asparagus risotto made with arborio rice, shallots, stock, fresh asparagus, and Parmesan cheese. In California winter can transition to spring in a flash.
To begin with this recipe, we must first prepare a few components. You can have prawn and asparagus risotto using 9 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Prawn and asparagus risotto:
- Prepare risotto rice
- Get asparagus tips, washed and chopped
- Take cooked large prawns
- Take stock
- Take Small chopped onion
- Get Salt
- Get Glug of white wine
- Take butter
- Get Olive oil
Make the risotto: In a medium saucepan, heat olive oil and sauté bacon to render fat. Add in the asparagus tips, butter, cream, parmesan and prawns and fold in well - heat through and serve with parmesan garnish. Mary Berry's quick risotto is full of flavour and very easy to make. Best served immediately, though any leftovers can be quickly chilled and made into risotto cakes to fry and enjoy the following day.
Steps to make Prawn and asparagus risotto:
- 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 :)
Mary Berry's quick risotto is full of flavour and very easy to make. Best served immediately, though any leftovers can be quickly chilled and made into risotto cakes to fry and enjoy the following day. Quick to make, so satisfying and tasty to eat. Unfortunately there is a drawback to risottos: basically, you're not allowed to get it right unless you have an Italian grandma, and this is why I expect someone commenting that this version is an insult to all Italians every couple. This fresh, spring risotto has great depth as it's made from stock, saffron, asparagus, and parsley.
So that’s going to wrap this up for this special food prawn and asparagus risotto recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
