Hey everyone, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive 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.
Prawn, asparagus and lemon risotto is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. Prawn, asparagus and lemon risotto is something that I’ve loved my whole life. They’re nice 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. This creamy Asparagus and Lemon Risotto is actually cooked in the microwave.
To begin with this particular recipe, we have to 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:
- Prepare 10-15 tiger prawns
- Take 1 medium white onion
- Make ready 5 asparagus
- Prepare 1 lemon (juice and zest)
- Take 600 ml Vegetable stock
- Prepare 200 g arborio risotto rice
- Prepare Small bunch of chives
- Take 6 cherry tomatoes
- Make ready 75 g butter
- Prepare Salt and pepper
- Take Oil
- Make ready 1 tsp dried chillies
Also wonderful topped with grilled shrimp or scallops. A few other risotto favorites are Butternut Squash Risotto, Creamy Mushroom Risotto and Seared Scallops over wilted Spinach and Parmesan Risotto. Whipping up this deliciously authentic Prawn and Asparagus Risotto recipe is a simple treat. Once you've cooked your onion and garlic in our flavoursome Bertolli with Butter and Olive Oil, add your rice and white wine, before pouring in stock ladle by ladle, each time waiting until it has been absorbed.
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 !!!
The bright, fresh flavours of asparagus and lemon dominate this creamy rice dish. Try not to rush this rice, it's well worth waiting for! I like to serve this as a main dish under some steamed halibut or pan-fried scallops. Risotto is one of my favorite pasta recipes. And yes, I know that risotto is a rice, but in Italian cooking it counts as a pasta course.
So that is going to wrap it up with this special food prawn, asparagus and lemon risotto recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
