Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive 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. Fold in the asparagus and shrimp. Heat olive oil in a large saucepan over medium heat.
Prawn, asparagus and lemon risotto is one of the most popular of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Prawn, asparagus and lemon risotto is something that I have loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we must 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:
- Get 10-15 tiger prawns
- Get 1 medium white onion
- Make ready 5 asparagus
- Make ready 1 lemon (juice and zest)
- Make ready 600 ml Vegetable stock
- Prepare 200 g arborio risotto rice
- Make ready Small bunch of chives
- Make ready 6 cherry tomatoes
- Prepare 75 g butter
- Get Salt and pepper
- Take Oil
- Make ready 1 tsp dried chillies
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. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer.
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 !!!
Remove the pan from the heat. Zest and juice the lemon and add both the zest and the juice to the risotto toward the end of cooking. Stir in the heavy cream, the basil, and serve immediately with extra lemon zest and Parmesan cheese on top. Stir prawn and asparagus into the remaining hot stock. Perfect Shrimp and Asparagus Risotto will have a very slight el dente texture.
So that’s going to wrap it up with this special food prawn, asparagus and lemon risotto recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
