Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, prawn, asparagus and lemon risotto. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Prawn, asparagus and lemon risotto is one of the most favored of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Prawn, asparagus and lemon risotto is something which I have loved my entire life. They are fine and they look wonderful.
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.
To begin with this recipe, we have to 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 it.
The ingredients needed to make Prawn, asparagus and lemon risotto:
- Prepare 10-15 tiger prawns
- Prepare 1 medium white onion
- Take 5 asparagus
- Make ready 1 lemon (juice and zest)
- Prepare 600 ml Vegetable stock
- Prepare 200 g arborio risotto rice
- Make ready Small bunch of chives
- Take 6 cherry tomatoes
- Prepare 75 g butter
- Make ready Salt and pepper
- Take Oil
- Get 1 tsp dried chillies
Peel and finely chop the onion and garlic, then trim and finely chop the celery. Snap off and discard the woody asparagus ends, cut off the tips and roughly chop. This prawn and fresh asparagus risotto with Parmesan cheese is definitely worth the effort it takes to make. 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.
Instructions 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 !!!
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. Risotto is a great base for all kinds of vegetables. It's done when it has a loose consistency and ripples when spooned into a bowl. This triple-tested prawn risotto recipe is delicious served with garlic bread and sprinkles of Parmesan cheese.
So that is going to wrap this up with this special food prawn, asparagus and lemon risotto recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food at 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!
