Prawn and Asparagus Risotto with Fresh Herbs

Prawn and Asparagus Risotto with Fresh Herbs


1 person made this

The trick with prawns is not to overcook them, they are better when they are just turning pink. Trust me, this risotto will be all the better with a light touch!

Serves: 4 

  • 4 cups (1 litre) chicken stock
  • 80g butter
  • 2 tablespoons olive oil
  • 1 brown onion, finely chopped
  • 2 cups Arborio rice
  • 1 cup (250ml) white wine
  • 2 bunches asparagus, trimmed and chopped
  • 1 teaspoon fresh thyme
  • 1 teaspoon fresh oregano
  • 1 teaspoon fresh basil
  • 2 teaspoons fresh parsley
  • 1 tablespoon freshly grated lemon zest
  • 1/4 grated parmesan
  • 750g fresh prawns, shelled
  • salt and black pepper to taste

Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

  1. Bring the chicken stock to boil in a saucepan and reduce heat to a simmer. In another saucepan, heat the butter and half the oil, add the onions and cook until soft, stirring all the while. Add the rice, and stir over medium heat until the rice is coated and oily. Add the wine and stir until absorbed.
  2. Add the stock a little at a time while stirring, making sure the liquid is absorbed before adding more. When the rice is tender, add the asparagus, fresh herbs, lemon zest and cheese and stir until the asparagus is cooked but still crisp.
  3. Meanwhile, heat the remaining oil in a frypan and cook the prawns until just pink. Stir them through the risotto and season with salt and pepper to taste. Serve immediately.

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