Prawn and Asparagus Risotto

    1 hour

    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.


    4 people made this

    Serves: 6 

    • 1kg raw prawns
    • 500g asparagus
    • 1 1/2 cups white wine
    • 6 cups chicken stock
    • 30g butter
    • 1 brown onion, finely diced
    • 3 cloves garlic, finely diced
    • 3 cups arborio rice

    Preparation:10min  ›  Cook:50min  ›  Ready in:1hour 

    1. Shell and devein the prawns, leave the tails on if desired. Cut the asparagus into 3cm lengths.
    2. Combine the wine and stock in a saucepan then heat until almost boiling, then put aside.
    3. Melt butter in a large saucepan and saute the onion and garlic until soft. Add the rice and stir to coat with the butter mixture. Continue to stir while adding 1 cup of the stock until fully absorbed then add another cup. Continue to add the stock one cup at a time until all added and absorbed. This normally takes about 40 minutes.
    4. Add the prawns and asparagus, then gently fold until prawns change colour and asparagus starts to soften. Serve straight away with grated parmesan and cracked pepper.

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