Prawn and asparagus risotto. 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. Whipping up this deliciously authentic Prawn and Asparagus Risotto recipe is a simple treat.

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When the rice is still al dente, remove from heat. Add in the butter and parsley, and season, to taste, with sea salt. Classic asparagus risotto made with arborio rice, shallots, stock, fresh asparagus, and Parmesan cheese. We can prepare Prawn and asparagus risotto using 9 active ingredients and 5 actions. Below is how we cook.

Components of Prawn and asparagus risotto

Directions. 300 g of risotto rice.
Step by step. 5-6 of asparagus tips, washed and chopped.
Step by step. 200 g of cooked large prawns.
Guidelines. 1-1.2 ml of stock.
Guidelines. of Small chopped onion.
Directions. to taste of Salt.
Step by step. of Glug of white wine.
Directions. Knob of butter.
Detaile. of Olive oil.

This recipe is a classic asparagus risotto recipe. You can easily dress it up with some lemon zest, lump crab meat, green onions, truffle salt, fresh thyme or chopped mint. This is a simple to make risotto that works well with quality fresh ingredients to create a wonderful lunch or dinner for the weeknight through to a special dinner. How to cook Bacon-Asparagus Risotto with Seared Prawns.

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 :).

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. Add half the cheese and chicken stock powder and stir and cook. This fresh, spring risotto has great depth as it's made from stock, saffron, asparagus, and parsley. A risotto can be tricky to make because it's a dish that can burn easily if you're not careful with the heat and timing.

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