Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, prawn, asparagus and lemon risotto. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
The bright, fresh flavors of asparagus and lemon permeate this creamy rice dish. Try not to rush this dish, it's worth the wait. Whipping up this deliciously authentic Prawn and Asparagus Risotto recipe is a simple treat.
Prawn, asparagus and lemon risotto is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Prawn, asparagus and lemon risotto is something that I have loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we have to first prepare a few components. You can have 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:
- Make ready 10-15 tiger prawns
- Take 1 medium white onion
- Take 5 asparagus
- Get 1 lemon (juice and zest)
- Take 600 ml Vegetable stock
- Make ready 200 g arborio risotto rice
- Get Small bunch of chives
- Prepare 6 cherry tomatoes
- Take 75 g butter
- Make ready Salt and pepper
- Take Oil
- Take 1 tsp dried chillies
This risotto is not covered while microwaving. 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. This prawn and fresh asparagus risotto with Parmesan cheese is definitely worth the effort it takes to make.
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 !!!
This is a lemon and prawns risotto recipe, to which I've added just a bit of lemon and lemon zest, which brightens up the dish. It is absolutely perfect for all year around. I've used chicken stock, but you can easily make this a vegetarian risotto changing the stock and the prawns for asparagus. 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. Add the prawns and asparagus, then gently fold until prawns change colour and asparagus starts to soften.
So that is going to wrap this up for this exceptional food prawn, asparagus and lemon risotto recipe. Thank you very 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 bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
