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

Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, prawn, asparagus and lemon risotto. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Prawn, asparagus and lemon risotto is one of the most popular of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Prawn, asparagus and lemon risotto is something which I’ve loved my entire life. They’re fine and they look fantastic.

Stir prawn and asparagus into the remaining hot stock. If required add a little extra stock until rice is cooked. Stir in the Parmesan and parsley, season to taste with black pepper and serve with a few Parmesan curls for decoration. Bring broth and water to a simmer in a medium saucepan.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook prawn, asparagus and lemon risotto using 12 ingredients and 10 steps. Here is how you can achieve that.

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

Blanch the asparagus in a pan of boiling water until just tender, refresh under cold water, then slice into lengths. When almost cooked, add the asparagus, lemon zest and juice and cheese. Peel the prawns, keeping the heads and shells. Pour in the stock and bring to the boil, then turn down to a simmer.

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 !!!

Peel the prawns, keeping the heads and shells. Pour in the stock and bring to the boil, then turn down to a simmer. Put on a low heat to very gently simmer. Scoop out with a slotted spoon and set aside. If they are large, you may wish to slice them, but leave smaller ones whole.

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