Recipe: Yummy Prawn and asparagus risotto

Prawn and asparagus risotto. 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. Classic asparagus risotto made with arborio rice, shallots, stock, fresh asparagus, and Parmesan cheese.

This prawn and fresh asparagus risotto with Parmesan cheese is definitely worth the effort it takes to make. Risotto is a great way to make the most of top-notch British asparagus. Try it topped with homemade Parmesan crisps. Prawn and asparagus risotto most diverse and own ideal sense that unique. Several kinds of Prawn and asparagus risotto recipes are also enough easy to process and dont pick up long. Although not everybody likes Prawn and asparagus risotto food, nowadays several people are get attached and like the sundry Prawn and asparagus risotto foods available. This could be visible of the number of restaurants that supply Prawn and asparagus risotto as one of the dishes. You can have Prawn and asparagus risotto using 9 ingredients and 5 steps. Here is how you cook it.

Ingredients of Prawn and asparagus risotto

1. You need 300 g of risotto rice.
2. You need 5-6 of asparagus tips, washed and chopped.
3. It's 200 g of cooked large prawns.
4. It's 1-1.2 ml of stock.
5. Prepare of Small chopped onion.
6. Prepare to taste of Salt.
7. It's of Glug of white wine.
8. You need Knob of butter.
9. Prepare of Olive oil.

Cook the asparagus in boiling water for a few minutes until just tender. Drain and allow them to cool, then chop into small pieces and set aside. This classic flavour combination makes for a delicious risotto. Add the prawns/asparagus to the risotto with ¾ of the grated Parmesan and chopped parsley.

Prawn and asparagus risotto instructions

1. Fry onion gently in oil for 2 mins. Add rice and cook for and min or so.
   
   
2. Add asparagus and wine. Let it evaporate. Add about 3/4 if the stock, salt to taste and stir and simmer on low for about 20 mins.
3. Add more stock if necessary and prawns towards end of cooking time.
4. Add a knob or two of butter, stir to make it creamy.
5. Serve :).

Serve in a bowl with the remaining Parmesan sprinkled over the top. This creamy risotto with asparagus and peas makes a lovely starter, side dish, or vegetarian main course for spring. Comforting to eat — and comforting to make, in a mindless, repetitive sort of way — risotto is a northern Italian rice dish cooked gently until it reaches a creamy consistency. Fry the shallot in a saucepan with the oil and half the butter. Toast the rice with the shallot.

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